Reuben Fritters
Crispy fritters filled with a mixture of corned beef, sauerkraut, Swiss cheese and whole grain mustard. Serve with thousand island dressing.
Ingredients
- 2½ lb cooked corned beef
- 1 cup prepared sauerkraut
- ½ lb shredded Swiss cheese
- ¼ cup cream cheese, softened
- 2 tbsp Dijon mustard
- ¼ cup whole grain mustard
- 1½ cups flour
- 2 eggs, whisked with 2 tbsp water
- 2 cups panko bread crumbs
- canola oil, for frying
Instructions
- Slice the cooked corned beef against grain, about a half-inch thick. Place in a large bowl.
- Strain and press the sauerkraut to remove most of the liquid. Add the sauerkraut to the beef.
- Add the remaining ingredients and mix well.
- Using your hands or an ice cream scoop, scoop 1-1.5 inch balls and place them on lined baking sheet. Chill in the fridge for at least an hour.
- Place the flour, egg wash, and panko bread crumbs in three separate shallow dishes. Bread the balls using the standard breading procedure (flour, then egg wash, then panko). Place the finished balls on a clean sheet.
- Heat 3 inches of canola oil in large pot or dutch oven to 350 degrees. Fry the balls until deep golden and crispy. Drain on paper towels and season immediately with salt.
- Serve with thousand island dressing for dipping.