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Share your recipes December 2013

Food Ventures

Reuben Balls

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(Courtesy "The New Old Bar") Makes 24.

 

1 cup (121 g) all-purpose flour

3 eggs, beaten

3 tablespoons (45 mL) water

1 cup (150 g) seasoned breadcrumbs   

1 teaspoon ground caraway seeds

6 ounces (170 g) corned beef, minced

4 ounces (114 g) Swiss cheese, shredded

2 ounces (57 g) sauerkraut, drained

½ cup (119 mL) Thousand Island dressing

2 teaspoons kosher salt

1 teaspoon black pepper

Oil for deep frying

 

Place the flour in a small bowl. In a second bowl, whisk together the eggs and water. In a third bowl, combine the breadcrumbs and ground caraway seeds.

In a medium bowl, combine the corned beef, Swiss cheese, sauerkraut, dressing, salt, and pepper. Divide the mixture into 24 equal portions and roll each into a ball. One at a time, roll the balls first in the flour, then the egg wash, then the breadcrumbs. Place them on a baking sheet and chill for at least 15 minutes to help the breadcrumbs adhere.

Prepare the oil, sunflower or safflower oil, preferably in a countertop deep fryer and bring to 350 degrees F. Slide the balls into the hot oil, making sure not to overcrowd. Fry for 2 to 3 minutes, until they are golden brown. Remove them from the oil and place them on a paper towel-lined plate. Serve warm, or let cool and store in the refrigerator for up to 3 days. Reheat in a 350 degree F oven for 12 to 15 minutes.





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