These Crispy Reuben Balls are a delightful mashup of classic Reuben sandwich ingredients, transformed into bite-sized, deep-fried treats that are perfect for parties or as a savory snack.
Ingredients
Scale:
2 cups cooked corned beef, chopped finely
1 cup sauerkraut, drained and squeezed dry
1 cup shredded Swiss cheese
1 cup breadcrumbs (preferably panko)
1 large egg
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko recommended)
½ cup mayonnaise
¼ cup ketchup
1 tablespoon pickle relish
1 teaspoon vinegar
Salt and pepper to taste
Instructions
In a large mixing bowl, combine the finely chopped corned beef, drained sauerkraut, shredded Swiss cheese, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix thoroughly.
Using your hands, take a spoonful of the mixture and form it into a ball about the size of a golf ball. Place the formed balls on a baking sheet lined with parchment paper.
Refrigerate the formed balls for at least 30 minutes.
Prepare three shallow bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs. Season the breadcrumbs with salt and pepper.
Take each chilled ball and roll it first in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumbs.
In a deep pan or fryer, heat vegetable oil to 350°F (175°C).
Carefully place a few balls in the hot oil, frying for about 4-5 minutes or until golden brown. Remove with a slotted spoon.
While the balls are frying, whisk together mayonnaise, ketchup, pickle relish, vinegar, and adjust seasoning to taste.
Serve the crispy Reuben balls hot, accompanied by the thousand island dressing for dipping.
