Ingredients:

  • 8 ounces (225g) cooked corned beef, finely chopped
  • 4 ounces (115g) sauerkraut, well drained and chopped
  • 4 ounces (115g) Swiss cheese, shredded
  • 1/4 cup (60ml) Thousand Island dressing
  • 2 tablespoons (30ml) all-purpose flour
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 2 cups (200g) panko breadcrumbs
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) paprika
  • Salt and pepper to taste
  • Vegetable oil, for frying (about 3-4 cups / 700-950ml)
  • Thousand Island dressing, for dipping

Instructions:

  1. Combine corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, flour, Dijon mustard, Worcestershire sauce, and pepper in a large bowl. Mix well.
  2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the mixture to firm up.
  3. In three separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs (mixed with garlic powder, paprika, salt, and pepper).
  4. Roll the chilled Reuben mixture into 1-inch balls.
  5. Dredge each ball in flour, then dip in the beaten eggs, and finally coat thoroughly with the panko breadcrumb mixture. Press gently to ensure the breadcrumbs adhere.
  6. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  7. Carefully drop the breaded balls into the hot oil in batches, being careful not to overcrowd the fryer.
  8. Fry for 5-7 minutes, or until golden brown and crispy. Use a slotted spoon or spider to remove the balls from the oil and place them on a paper towel-lined plate to drain excess oil.
  9. Serve hot with Thousand Island dressing for dipping. These Crispy Reuben Balls are best served immediately.