Crispy Reuben Cheese Balls (Print Version)
# Ingredients:
→ Filling
01 -
2 cups (approximately 300 grams) cooked corned beef, shredded
02 -
1 cup (150 grams) sauerkraut, drained and chopped
03 -
1 cup (100 grams) Swiss cheese, shredded
04 -
1/2 cup (120 grams) cream cheese, softened
05 -
1 tablespoon (15 millilitres) Dijon mustard
06 -
1 teaspoon (3 grams) garlic powder
07 -
1 teaspoon (3 grams) onion powder
08 -
1/2 teaspoon (1 gram) ground black pepper
→ Breading and Frying
09 -
1 cup (60 grams) breadcrumbs
10 -
1/2 cup (65 grams) all-purpose flour
11 -
2 large eggs, beaten
12 -
Vegetable or canola oil, for frying
# Instructions:
01 -
Combine shredded corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper in a large bowl. Mix thoroughly until uniform.
02 -
Form the blended mixture into small balls, approximately 2.5 centimetres in diameter. Arrange them in a single layer on a parchment-lined baking sheet.
03 -
Set out three shallow dishes: one containing flour, another with beaten eggs, and a third filled with breadcrumbs.
04 -
Roll each ball in flour to coat evenly, dip into beaten eggs, then transfer to breadcrumbs and coat completely, pressing lightly for adherence.
05 -
Preheat oil in a deep skillet or fryer over medium heat. Once the oil reaches 180°C, fry the balls in batches, turning as needed, until golden and crisp, about 3–4 minutes per side.
06 -
Transfer fried balls to paper towels to drain excess oil. Serve them warm, accompanied by Dijon mustard or preferred dipping sauce.
# Notes:
01 -
For the crispiest result, ensure the sauerkraut is well-drained before mixing to prevent excess moisture.