Crispy Reuben Balls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups shredded cooked corned beef
02 -
1 cup drained and chopped sauerkraut
03 -
1 cup shredded Swiss cheese
04 -
1/2 cup softened cream cheese
05 -
1 tablespoon Dijon mustard
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon black pepper
→ Breading
09 -
1 cup breadcrumbs
10 -
1/2 cup all-purpose flour
11 -
2 large eggs, beaten
12 -
Neutral oil for frying (vegetable or canola)
# Instructions:
01 -
In a large bowl, combine the shredded corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix thoroughly until well incorporated.
02 -
Using your hands, shape the mixture into 2.5 cm (1 inch) diameter balls. Arrange them on a parchment-lined baking sheet.
03 -
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
04 -
Roll each ball first in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Press gently to ensure complete coverage.
05 -
Heat oil in a deep skillet or fryer to medium temperature. Fry the balls in batches, turning occasionally, until golden brown and crispy (approximately 3-4 minutes per side).
06 -
Remove with a slotted spoon, drain on paper towels, and serve warm with Dijon mustard or your preferred dipping sauce.
# Notes:
01 -
For best results, chill the balls for 30 minutes before frying to help them hold their shape.
02 -
The internal temperature should reach 74°C (165°F) for food safety.