Reuben Fritters

Reuben Fritters

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by Charlotte Today

WCNC.com

Posted on December 10, 2012 at 3:00 PM

Updated Monday, Dec 10 at 3:00 PM

Ingredients
•    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
 

Directions
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.

 

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