Crispy Reuben Balls

Ingredients

• 1 cup cooked corned beef, finely chopped
• 1 cup sauerkraut, drained and chopped
• 1 cup Swiss cheese, shredded
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups breadcrumbs (preferably panko for extra crunch)
• Vegetable oil (for deep frying)

Instructions

1. In a large mixing bowl, combine the chopped corned beef, sauerkraut, shredded Swiss cheese, Dijon mustard, garlic powder, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
2. Using your hands, take about one tablespoon of the filling and roll it into a ball. Place the balls on a baking sheet lined with parchment paper. Repeat until all filling is used.
3. In one shallow bowl, place the flour; in another, whisk the eggs until smooth; and in a third bowl, add the breadcrumbs.
4. Roll each ball in the flour to coat, then dip into the beaten eggs, and roll in the breadcrumbs until fully covered.
5. In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
6. Carefully drop a few balls into the hot oil, frying for about 4-5 minutes, or until golden brown.
7. Continue frying the remaining Reuben balls in batches.
8. Allow the balls to cool slightly before serving with your favorite dipping sauces.