• 2 pounds corned beef brisket
• ¾ cups sauerkraut
• 1 pound cream cheese
• 4 slices Swiss cheese, shredded or diced small
• Vegetable oil, for deep-frying
• Flour, for coating
• Buttermilk, for dredging
• Panko breadcrumbs, for coating
• Chopped fresh parsley, for coating
• Whole-Grain Honey Mustard Horseradish Dipping Sauce, recipe follows
Preheat the oven to 400 degrees F.
Dice the brisket and puree in a food processor until a paste forms (some chunks are fine). Add the sauerkraut, cream cheese and Swiss cheese and mix well. Shape the mixture into little spheres the size of golf balls; set aside.
In a large heavy-bottomed saucepan, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
In three separate containers put the flour, buttermilk and panko breadcrumbs mixed with fresh parsley. Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs. Repeat with the remaining spheres. Fry in batches--making sure all the fritters are submerged--until golden brown, 3 to 5 minutes.
Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.
Whole-Grain Honey Mustard Horseradish Dipping Sauce:
• 1 cups mayonnaise
• 4 oz honey
• 2 oz Dijon mustard
• 1 oz horseradish (fresh if possible)
• 2 oz whole-grain mustard
• 1 oz vinegar
• 1 tablespoon granulated garlic
Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.