Ingredients
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Filling: 2 cups shredded cooked corned beef, 1 cup drained/chopped sauerkraut, 1 cup shredded Swiss cheese, ½ cup softened cream cheese.
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Seasoning: 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper.
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Breading Station: 1 cup breadcrumbs, ½ cup all-purpose flour, 2 large eggs (beaten).
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Frying: 500 ml Oil (vegetable, canola, or peanut oil).
Instructions
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Mix: In a large bowl, combine corned beef, sauerkraut, Swiss, cream cheese, mustard, and spices. Mix until the mixture holds its shape when pressed.
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Shape: Roll into 1-inch balls and place on a parchment-lined baking sheet.
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Station: Set up three dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
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Coat: Roll each ball in flour (shake off excess), dip in egg, then roll in breadcrumbs until fully coated.
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Heat Oil: Heat oil in a deep skillet or fryer to 350°F (175°C).
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Fry: Cook in batches for 3–4 minutes, turning occasionally until golden brown and crispy.
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Drain: Transfer to paper towels or a wire rack to remove excess oil.
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Serve: Enjoy warm with Thousand Island or Russian dressing for dipping.
Notes
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Sauerkraut Tip: Make sure to squeeze the sauerkraut very dry before chopping; excess moisture can cause the balls to fall apart in the oil.
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Make Ahead: You can freeze the breaded (but unfried) balls for up to a month. Fry them directly from frozen, adding 1–2 minutes to the cook time.
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Dipping: For an authentic taste, mix equal parts mayo, ketchup, and relish with a dash of Worcestershire sauce for a quick Russian dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: deep frying
- Cuisine: American