Reuben Fritters


You can see we are really liking the little bites for dinners lately. We have been in a bar food type mood lately and since we still do not want to physically go to restaurants we are making due with making some off our own. Yes, we could order out buy bar food is just not the same if you don’t eat it right when it is made. And a huge part of the food is the atmosphere of the televisions and music playing all at once. So, we make our own and have appetizer nights.

Verdict: We love these little bites. If you have leftover corned beef or want to make a brisket to make these they are really good! Making the rye bread crumbs (let a loaf of rye bread dry out and use a box grater to make rye bread crumbs) is simple but you have to remember to do it. Panko bread crumbs are good too but the rye bread adds that extra flavor to the bites.

We served these with cut vegetables and Thousand Island Dressing for dipping.

Reuben Fritters

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 1/2 cup mayonnaise
  • 3 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • dash of Siracha (if desired)
  • pinch of salt

Fritters:

  • 2 cups leftover mashed potatoes (or stiff instant mashed)
  • 2/3 cup corned beef, finely diced
  • 2/3 cup Swiss cheese, finely shredded
  • 1/3 cup sauerkraut, drained well (squeeze dry in paper towels)
  • dash of salt or black pepper, to taste
  • 2 eggs, lightly beaten
  • 2 tablespoons milk
  • 1 1/2 cups panko crumbs (if you want to make rye bread crumbs from dried rye bread these are AMAZING with those)
  • Vegetable oil

Directions:

  1. Combine all ingredients for Thousand Island dressing in a bowl and refrigerate.
  2. Mix together mashed potatoes, corned beef, Swiss cheese, and sauerkraut until well combined. Taste and adjust salt and pepper as necessary.
  3. Scoop mixture into 2 tablespoon sized balls and place on parchment paper on a rimmed baking sheet.
  4. Beat together milk and eggs until frothy. Place bread crumbs on a plate next to the egg mixture.
  5. Dip each ball in egg mixture and then coat in bread crumbs. Place ball back on parchment paper and repeat with all the Reuben Fritters. Place pan in the refrigerate for at least 30 minutes.
  6. Pour about 2-3 inches of oil into a large skillet or pan with high sides. Heat over medium heat until hot. Fry fritters in small batches until golden.
  7. Serve with Thousand Island Dressing on the side if desired.

6 Comments Add yours

  1. We just had sauerkraut balls at a German restaurant. 😋🍂

    Liked by 1 person

    1. koolaidmoms says:

      I love sauerkraut! And well German food in general.

      Liked by 1 person

  2. Erika says:

    Hey, so cool! That’s a fantastic idea to use up leftovers! You are so creative, Marci!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

      1. Erika says:

        You are welcome, Marci!

        Like

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