Corned Beef and Sauerkraut Balls are really delicious and adventurous. These deep fried little crisps are perfect for St. Patrick's Day.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
- 16 ounce can sauerkraut, drained
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1/3 cup milk
- 1/3 cup beef broth
- 8 ounces cooked corned beef, minced
- 1/3 cup dried bread crumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 egg, beaten
- More dried bread crumbs
- 2 cups peanut oil
Preparation:
Rinse sauerkraut in a sieve and drain well. Chop sauerkraut and set aside.
In large saucepan, melt butter with olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 6-7 minutes.
Sprinkle with flour; cook 2 minutes, then add milk and beef broth. Cook and stir until very thick. Stir in sauerkraut and corned beef; cook 1 minute. Remove from heat and stir in 1/3 cup dried bread crumbs, cheese, salt, and pepper to taste. Chill until very cold.
When ready to eat, form sauerkraut mixture into 1" balls. Dip balls into beaten egg, then into more dried bread crumbs to coat.
Heat oil in large skillet over medium heat. Fry the Sauerkraut Balls for 3-5 minutes, turning occasionally, until golden brown. Drain on paper towels and serve. Serves 8-10
