Ingredients
- 2 cups shredded cooked corned beef
- 1 cup drained, chopped sauerkraut
- 1 cup shredded Swiss cheese
- 1/2 cup softened cream cheese
- 1 tablespoon Dijon mustard
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
Instructions
- In a large bowl, mix together the corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard until well combined.
- Shape the mixture into small balls, about the size of a golf ball.
- Dip each ball into the beaten eggs, then roll in breadcrumbs until fully coated.
- Heat oil in a deep skillet over medium heat.
- Fry the balls in batches, turning occasionally, until golden brown and crispy on all sides, about 3–4 minutes per batch.
- Remove from oil and place on paper towels to drain excess oil.
- Serve warm with your favorite dipping sauce.
Notes
- Use panko breadcrumbs for extra crunch.
- Add a pinch of caraway seeds for traditional Reuben flavor.
- Store leftovers in the fridge for up to 3 days.
- Reheat in oven or air fryer to maintain crispiness.
- Freeze uncooked balls and fry directly from frozen, adding extra cook time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Kosher
Nutrition
- Serving Size: 2 balls
- Calories: 180
- Sugar: 1g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 45mg
