Crispy Reuben Balls
Crispy Reuben Balls are golden fried, cheesy snacks combining corned beef, sauerkraut, and Swiss cheese for a classic deli flavor in every crunchy bite.
Equipment
- 1 large bowl
- 3 Shallow Dishes for breading station
- 1 deep skillet or fryer
- 1 baking sheet lined with parchment paper
- 1 paper towels for draining excess oil
Ingredients
- 2 cups cooked corned beef shredded
- 1 cup sauerkraut drained and chopped
- 1 cup Swiss cheese shredded
- 1/2 cup cream cheese softened
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- Oil for frying
Instructions
- Mix shredded corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper in a large bowl.
- Form mixture into 1-inch diameter balls and place them on a parchment-lined baking sheet.
- Set up three shallow dishes with flour, beaten eggs, and breadcrumbs for breading.
- Coat each ball by rolling in flour, dipping in eggs, then coating with breadcrumbs; return to baking sheet.
- Heat oil in a deep skillet or fryer to medium heat and fry the balls in batches until golden brown and crispy, about 3 to 4 minutes per side.
- Drain fried balls on paper towels and serve warm with extra Dijon mustard or preferred dipping sauce.
Notes
- Drain sauerkraut well to prevent excess moisture.
- Adjust spices to taste preferences.
- Can be frozen before frying for later use.