Description
These Crispy Reuben Balls are a delicious twist on the classic Reuben sandwich, combining shredded corned beef, sauerkraut, and Swiss cheese into bite-sized fried balls. Served with a spicy Thousand Island dipping sauce, they make an irresistible appetizer perfect for parties or a tasty snack.
Ingredients
Scale
Reuben Balls
- 1 cup shredded corned beef
- 1 cup drained sauerkraut
- 1 cup shredded Swiss cheese
- 1 cup plain or panko breadcrumbs
- 2 large eggs (beaten)
Spicy Thousand Island Dip
- ½ cup spicy Thousand Island dressing
Instructions
- Combine Ingredients: In a large bowl, mix the shredded corned beef, drained sauerkraut, and shredded Swiss cheese until thoroughly combined to form the Reuben mixture.
- Shape Balls: Roll the mixture into golf ball-sized portions, ensuring they hold their shape well before frying.
- Coat Balls: Dip each ball into the beaten eggs to moisten, then coat evenly with the breadcrumbs, which will create a crispy exterior once fried.
- Heat Oil and Fry: Heat oil in a deep fryer or heavy pot to 350°F (175°C). Carefully fry the balls in batches, avoiding overcrowding, for about 3-4 minutes or until they are golden brown and crispy on all sides.
- Prepare Dipping Sauce: While the balls are frying, prepare the spicy Thousand Island dipping sauce by stirring the dressing to ensure it is well-mixed and ready to serve.
- Drain and Serve: Remove the fried balls from the oil with a slotted spoon, drain on paper towels to remove excess oil, and serve warm alongside the spicy Thousand Island dip.
Notes
- Ensure the sauerkraut is well-drained to prevent sogginess.
- Use panko breadcrumbs for extra crispiness.
- If you prefer milder spice, adjust the amount of spicy Thousand Island dressing or substitute with regular Thousand Island.
- Maintain oil temperature to ensure even frying and prevent the balls from absorbing too much oil.
- Serve immediately for best texture; leftovers can be reheated in an oven for crispiness.
