Corned Beef Balls (Print Version)
# Ingredients:
→ Kraut Mix
01 -
1 package (2 lb.) sauerkraut, squeezed dry
02 -
1 package (8 oz.) cream cheese, room temperature
03 -
2 teaspoons dried onion bits
04 -
16 oz. deli corned beef slices, diced
05 -
1/2 cup plain or panko breadcrumbs
→ Outer Layer
06 -
2 eggs, whisked
07 -
1/4 cup regular flour
08 -
3/4 cup plain or panko breadcrumbs
09 -
Veggie oil for deep frying
# Instructions:
01 -
Grab a big bowl and stir the cream cheese with onion bits until smooth. Dump in your dried sauerkraut, diced corned beef, and 1/2 cup breadcrumbs. Stir everything together until it's all mixed up good.
02 -
Scoop up handfuls and roll into balls about the size of golf balls, roughly 4 cm across. Wet your hands a bit if stuff sticks to them too much.
03 -
Put your flour in one dish, whisked eggs in another, and the rest of your breadcrumbs in a third dish, lining them up in that order.
04 -
Take each ball and roll it in flour first, then dunk it in the egg wash, and finally roll it around in the breadcrumbs until totally covered. Set aside on a plate while you finish the rest.
05 -
Heat your oil to 370°F (188°C) in your fryer or pot. Drop balls in small batches and fry them for 1-2 minutes until they turn nice and brown all over.
06 -
Lift them out with your slotted spoon and let them drain on some paper towels. They taste best when they're still warm.
# Notes:
01 -
These tasty bites pack all the awesome Reuben sandwich flavors into snackable poppers.
02 -
Try sticking the mixture in your fridge for half an hour before shaping it. Makes the whole job way easier.