Description
Reuben Fritters are a crispy, savory appetizer inspired by the classic Reuben sandwich. Made with corned beef, Swiss cheese, sauerkraut, and a blend of creamy and tangy ingredients, these bite-sized fritters are breaded and deep-fried to golden perfection. Serve them hot with a side of Thousand Island dressing or spicy mustard for a deliciously indulgent snack or party treat.
Ingredients
Scale
Fritter Mixture
- 1 cup (150g) cooked corned beef, finely chopped
- 1 cup (115g) Swiss cheese, shredded
- 1/2 cup (120g) sauerkraut, drained and squeezed dry
- 1/4 cup (60g) cream cheese, softened
- 1 tbsp Dijon mustard
Breading
- 1/2 cup (60g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (120g) breadcrumbs (Panko for extra crunch)
Frying
- Vegetable oil, for frying
Serving
- Thousand Island dressing or spicy mustard, for dipping
Instructions
- Mix the filling: In a large bowl, combine the finely chopped corned beef, shredded Swiss cheese, drained sauerkraut, softened cream cheese, and Dijon mustard until all ingredients are well blended into a consistent mixture.
- Shape and freeze the fritters: Using a tablespoon, scoop portions of the mixture and roll each into small balls. Arrange the balls on a baking sheet and place them in the freezer for 20-30 minutes to firm up, which helps maintain their shape during frying.
- Prepare the breading station: Set out three separate bowls—one with all-purpose flour, one with the beaten eggs, and one with breadcrumbs. Coat each chilled fritter ball first in the flour, then dip it into the egg, and finally roll it in the breadcrumbs to evenly coat.
- Heat oil and fry: Pour approximately 2 inches of vegetable oil into a deep pan or skillet and heat it to 350°F (175°C). Fry the fritters in small batches for 2-3 minutes each until they turn golden brown and crispy. Remove and drain on a paper towel-lined plate to remove excess oil.
- Serve: Serve the fritters hot accompanied by Thousand Island dressing or spicy mustard for dipping to enhance their classic Reuben flavor profile.
Notes
- Ensure sauerkraut is well drained and squeezed dry to prevent soggy fritters.
- Freezing the shaped fritters before breading helps maintain their shape during frying.
- Keep oil temperature steady at 350°F for the best crispy texture without absorbing too much oil.
- Use Panko breadcrumbs for extra crunch and texture.
- These fritters are best served immediately while hot and crispy.
