Reuben Balls (Print Version)
# Ingredients:
→ Kraut Mixture
01 -
1 package (2 lb.) sauerkraut, drained
02 -
1 package (8 oz.) cream cheese, softened
03 -
2 teaspoons dried onion flakes
04 -
16 oz. sliced deli corned beef, chopped
05 -
1/2 cup dry breadcrumbs or panko
→ Coating
06 -
2 eggs, beaten
07 -
1/4 cup all-purpose flour
08 -
3/4 cup breadcrumbs or panko
09 -
Vegetable oil for frying
# Instructions:
01 -
In a large bowl, combine cream cheese and onion flakes until well blended. Add drained sauerkraut, chopped corned beef, and 1/2 cup breadcrumbs. Mix thoroughly until all ingredients are evenly incorporated.
02 -
Shape the mixture into golf ball-sized portions, approximately 4 cm in diameter. Use slightly wet hands to prevent sticking if necessary.
03 -
Place flour, beaten eggs, and remaining breadcrumbs in three separate shallow dishes to create a breading station.
04 -
Roll each ball first in flour, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs. Place on a tray until all balls are breaded.
05 -
Heat oil to 370°F (188°C) in a deep fryer or heavy pot. Fry the balls in batches for 1-2 minutes, or until golden brown on all sides.
06 -
Remove with a slotted spoon and drain on paper towels. Serve warm as an appetizer or snack.
# Notes:
01 -
These Reuben Balls capture all the flavors of a classic Reuben sandwich in bite-sized form.
02 -
For best results, chill the mixture for 30 minutes before forming into balls to make handling easier.