Crispy Reuben Bites with Zesty Spicy Thousand Island Sauce

Ingredients:

2 cups cooked corned beef, finely chopped

1 cup sauerkraut, well drained and chopped

1 cup Swiss cheese, shredded

4 oz cream cheese, softened

1 teaspoon garlic powder

1/2 teaspoon black pepper

1 cup all-purpose flour

2 large eggs, beaten

1 1/2 cups breadcrumbs

Vegetable oil for frying

For the Spicy Thousand Island Dipping Sauce:

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon sweet pickle relish

1 teaspoon hot sauce

1/2 teaspoon smoked paprika

1 teaspoon Dijon mustard

Directions:

In a large bowl, combine chopped corned beef, sauerkraut, Swiss cheese, cream cheese, garlic powder, and black pepper.

Mix until everything is well incorporated and forms a thick mixture.

Scoop about 1 tablespoon of the mixture and roll it into small balls.

Place the balls on a tray and refrigerate for 20 minutes to help them firm up.

Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Roll each chilled ball in flour, dip into the egg mixture, and then coat evenly with breadcrumbs.

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

Fry the balls in batches for about 3–4 minutes until golden brown and crispy.

Remove with a slotted spoon and place on paper towels to drain excess oil.

In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, smoked paprika, and Dijon mustard to make the dipping sauce.

Serve the crispy Reuben balls hot with the spicy Thousand Island dipping sauce on the side.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Kcal: 310 kcal | Servings: 6 servings