Corned Beef Balls (Impression)
Golden, crispy bites filled with sauerkraut, corned beef, and rich cheese. They're an irresistible snack inspired by deli favorites.
# Liste des ingrédients:
→ Kraut Mixture
01 -
2 pounds of sauerkraut, drained and ready to use
02 -
1 block (8 ounces) of softened cream cheese
03 -
2 teaspoons of dried onion pieces
04 -
1/2 cup of either panko or regular dried breadcrumbs
05 -
16 ounces of deli-style corned beef, finely chopped
→ Coating
06 -
2 beaten eggs
07 -
1/4 cup of plain flour
08 -
3/4 cup of breadcrumbs or panko
09 -
Enough vegetable oil for frying
# Étapes de préparation:
01 -
Mix the onion flakes with cream cheese until smooth in a big bowl. Stir in the sauerkraut, breadcrumbs, and chopped corned beef until everything’s combined well.
02 -
Roll the mixture into balls about the size of a golf ball (roughly 4 cm wide). If the mixture sticks, dampen your hands lightly.
03 -
Use three shallow bowls: one for flour, one for eggs, and one for breadcrumbs. Set them up in a row for easy dipping.
04 -
Coat each ball first with flour, then cover with the egg, and finish with breadcrumbs. Place them on a tray as you go.
05 -
Warm up the oil in your fryer or pot to 370°F. Fry the balls a few at a time for 1 to 2 minutes, or till they turn a lovely golden brown.
06 -
Take them out using a slotted spoon and lay them on paper towels to soak up the oil. Serve them warm as a snack or party bite.
# Informations complémentaires:
01 -
These tasty little bites pack all the flavors of a Reuben sandwich in one snack-sized treat.
02 -
To make shaping easier, chill the mixture in the fridge for 30 minutes before rolling.