Reuben Fritters with Dipping Sauce

Reuben Fritters with Dipping Sauce

March 8, 2018 | Recipes

Chef Alli has your next yummy appetizer! Watch the WIBW segment here.

Sauce

1 cup mayo 

6 Tbs. ketchup

2-3 tsp. prepared horseradish, or to taste

Drizzle of Worcestershire sauce 

 

Fritters

4 cups mashed potatoes (this recipe is a great way to use leftovers!) 

2 cups finely chopped cooked corned beef 

1 cup shredded Swiss cheese

1/2 cup grated Parmesan cheese 

2 cups sauerkraut, very well drained and all moisture squeezed out (my favorite sauerkraut is from Hoganville Family Farms!) 

1/2 tsp. granulated onion 

3-4 scallions, green parts only, finely minced 

2 eggs, beaten

2-3 Tbs. water 

2 cups panko crumbs

Vegetable oil, for frying fritters (Or if available, try Wright Farms Sunflower Oil - my favorite for this recipe) 

 

To prepare sauce, place all ingredients into a small a bowl and combine well; refrigerate.

In a large mixing bowl, combine mashed potatoes, shredded corned beef, cheeses, sauerkraut, granulated onion, and scallions. Using a cookie scoop, scoop fritter mixture into balls about the size of a golf ball, then smooth each fritter by rolling them gently between with your hands. 

Whisk eggs with water in a bowl; place panko crumbs into a separate shallow dish. 

Dip each fritter into the egg mixture, then coat well with panko crumbs. Refrigerate fritters for at least 30 minutes before frying to help fritters hold their shape. (Chilling is suggested, but not an absolute, FYI.) 

Pour about 2” of vegetable oil into a Dutch oven or a deep cast iron skillet. When oil is hot, (approx 350 degrees F.) quickly fry fritters, working in batches, a few at a time, until fritters are a deep golden brown.

Serve fritters at once with dipping sauce on the side. Delish!! 

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