Food Ventures
1 cup (121 g) all-purpose flour
3 eggs, beaten
3 tablespoons (45 mL) water
1 cup (150 g) seasoned breadcrumbs
1 teaspoon ground caraway seeds
6 ounces (170 g) corned beef, minced
4 ounces (114 g) Swiss cheese, shredded
2 ounces (57 g) sauerkraut, drained
½ cup (119 mL) Thousand Island dressing
2 teaspoons kosher salt
1 teaspoon black pepper
Oil for deep frying
Place the flour in a small bowl. In a second bowl, whisk together the eggs and water. In a third bowl, combine the breadcrumbs and ground caraway seeds.
In a medium bowl, combine the corned beef, Swiss cheese, sauerkraut, dressing, salt, and pepper. Divide the mixture into 24 equal portions and roll each into a ball. One at a time, roll the balls first in the flour, then the egg wash, then the breadcrumbs. Place them on a baking sheet and chill for at least 15 minutes to help the breadcrumbs adhere.
Prepare the oil, sunflower or safflower oil, preferably in a countertop deep fryer and bring to 350 degrees F. Slide the balls into the hot oil, making sure not to overcrowd. Fry for 2 to 3 minutes, until they are golden brown. Remove them from the oil and place them on a paper towel-lined plate. Serve warm, or let cool and store in the refrigerator for up to 3 days. Reheat in a 350 degree F oven for 12 to 15 minutes.
Ann's Article:
Ann Hattes travels far and wide in search of interesting food adventures.