These delicious, crispy fried fritters are an awesome way to use up leftover corned beef! No corned beef? Head to your deli counter and grab some!
Scale
Ingredients
- 3/4 lb. corned beef, chopped (you can use leftover corned beef or get it at the deli)
- 1 c. shredded mozzarella cheese
- 2 c. sauerkraut, rinsed
- 6 oz. cream cheese at room temperature
- 1/2 t. garlic powder
- 1/4 t. salt, plus extra for seasoning the fritters
- 1 T. dijon mustard
- 2 eggs, beaten
- 1/2 c. flour
- 1 1/2 c. panko bread crumbs
- vegetable or canola oil for frying
- thousand island dressing for dipping
Instructions
- Set a large pot filled half way with canola or vegetable oil over medium heat. You’re looking for the oil to get to about 350º. If you have a thermometer that works best but a good way to check is to put the end of a wooden spoon in the oil, if it bubbles you’re good.
- Combine the corned beef, mozzarella cheese, sauerkraut, cream cheese, garlic powder, salt and dijon in a large bowl.
- Beat together with a hand mixer until well combined.
- Using a 1 1/2 tablespoon scoop, portion out the filling into balls.
- Set up a breading station with three bowls, one for the flour, one for the eggs and another for the panko.
- Dip each ball into the flour first, then the egg and last the panko.
- Repeat until all the fritters are breaded.
- Once your oil reaches temperature, carefully drop about 6-8 fritters at a time into your oil and fry for 4-5 minutes until golden brown.
- Remove to a paper towel lined plate to cool and season with kosher salt.
- Repeat until all the fritters are fried and serve with the thousand island dressing for dipping.
- Category: Appetizer
- Method: Deep Fry
- Cuisine: American
