Crispy Reuben Balls are a party's delight. They're filled with savory sauerkraut, chopped corn beef, dipped in an egg batter fried up until they are crispy golden brown. Served with a tangy mustard sauce.
Ingredients
½ cup finely chopped onion
1 clove garlic, minced
¾ cup grated Pepper Jack
1 tablespoon butter
3 tablespoon flour
1½ cup finely chopped corned beef
½ teaspoon instant beef bouillon granules
1 16 ounces can sauerkraut, drained and very finely chopped
1 beaten egg
¾ cup flour
2 tablespoon minced cilantro or parsley
BREADING FOR CRISPY REUBEN BALLS
1¾ cups Panko breadcrumbs
Cooking oil for deep-fat frying
MUSTARD SAUCE (optional)
2 tablespoons Dijon mustard
⅓ cup mayonnaise
2 teaspoons yellow mustard
1 tablespoon rice vinegar
2 tablespoons honey
½ teaspoon hot sauce DIRECTIONS: Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.
Instructions
Cook onion and garlic in butter.
Blend in the 3 tablespoons flour and bouillon granules. Add ½ cup water; cook and stir until bubbly.
Remove from heat.
Stir in sauerkraut, 1 tablespoon cilantro, cheese, and corn beef.
Form meat mixture into 48 small balls. Chill for at least 1 hour.
Combine egg, milk, and the remaining flour; beat until smooth.
Dip balls in batter;
In a dish add 1 tablespoon of cilantro to Panko breadcrumbs and mix together. Roll in crumbs.
Fry, a few at a time, in deep hot oil (365 degrees)
Drain. Serve at once.
Notes
Refrigerate Reuben mixture for at least one hour before frying. The cheese and meat mixture is less likely to bubble out into the oil while cooking.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/crispy-reuben-balls/