Reuben Fritters

By Booper-2

Ingredients

• (INGREDIANTS)
• One 8-pound corned beef brisket, raw
• 3 cups sauerkraut
• 3 pounds cream cheese
• 2 pounds 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
• (WHOLE-GRAIN HONEY MUSTARD HORSERADISH DIPPING SAUCE)
• 4 cups mayonnaise
• 1 pound honey
• 8 ounces Dijon mustard
• 6 ounces horseradish (fresh if possible)
• 4 ounces whole-grain mustard with stout
• 4 ounces rice vinegar
• 1 1/2 ounces dry mustard
• 1 tablespoon granulated garlic

Details

Servings 160
Preparation time 40mins
Cooking time 445mins
Adapted from foodnetwork.com

Preparation

Step 1

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.
(DIPPING SAUCE)
Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.