Reuben Fritters Recipe

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Ingredients:

Serving

1 8- lb corned beef brisket, raw
3 cups sauerkraut
3 lb cream cheese
2 lb 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
4 cups mayonnaise
1 lb honey
8 oz dijon mustard
6 oz horseradish (fresh if possible)
4 oz whole-grain mustard with stout
4 oz rice vinegar
1 1/2 oz dry mustard
1 tbsp 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.
Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.
Whole-Grain Honey Mustard Horseradish Dipping Sauce:
Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	145.04 Kcal (607 kJ)
Calories from fat	109.33 Kcal
		% Daily Value*
Total Fat	12.15g	19%
Cholesterol	29.13mg	10%
Sodium	397.87mg	17%
Potassium	95.71mg	2%
Total Carbs	3.36g	1%
Sugars	2.9g	12%
Dietary Fiber	0.18g	1%
Protein	5.63g	11%
Vitamin C	6.9mg	11%
Iron	0.5mg	3%
Calcium	57.8mg	6%

Amount Per 100 g
Calories	278.58 Kcal (1166 kJ)
Calories from fat	209.98 Kcal
		% Daily Value*
Total Fat	23.33g	19%
Cholesterol	55.94mg	10%
Sodium	764.17mg	17%
Potassium	183.82mg	2%
Total Carbs	6.46g	1%
Sugars	5.57g	12%
Dietary Fiber	0.35g	1%
Protein	10.82g	11%
Vitamin C	13.2mg	11%
Iron	1mg	3%
Calcium	111.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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