Reuben Fritters

Photo by Jo A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • One

    8-pound corned beef brisket, raw

  • 3

    cups sauerkraut

  • 3

    pounds cream cheese

  • 2

    pounds 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

  • Special equipment: a deep-frying thermometer

  • Whole-Grain Honey Mustard Horseradish Dipping Sauce:

  • 4

    cups mayonnaise

  • 1

    pound honey

  • 8

    ounces Dijon mustard

  • 6

    ounces horseradish (fresh if possible)

  • 4

    ounces whole-grain mustard with stout

  • 4

    ounces rice vinegar

  • 1 1/2

    ounces dry mustard

  • 1

    tablespoon granulated garlic

Directions

Preheat the oven to 400 degrees F. Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway. Cover and cook for 3 hours. Let cool partially, and then refrigerate to cool completely (for at least 3 hours total if you cut the brisket into pieces, or overnight if cooling it whole). 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. Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl. Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.

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