These Reuben fritters are what happens when leftover mashed potatoes meet the bold, tangy flavors of a classic Reuben sandwich. They’re compact, crunchy, and rich—an easy way to turn dinner remnants into something worth photographing and actually eating. I like to make a batch when I know the fridge is cluttered; they come together fast and travel well for lunches or parties.
No fuss, just clear steps: a simple Thousand Island for dipping, a tightly packed fritter that holds together, and a quick deep-fry to get a golden crust. The recipe leans on texture—panko for crunch, mashed potatoes for glue, and corned beef plus Swiss for that unmistakable Reuben profile.
Below you’ll find exact ingredients and step-by-step directions. I’ll also walk through why this works, common missteps, and practical tweaks so your first batch comes out crisped on the outside and tender inside.
What Goes Into Reuben Fritters
Ingredients
- 1/2 cup mayonnaise — base for the Thousand Island, gives creaminess and helps bind the dressing.
- 3 tablespoons ketchup — adds sweetness and color to the sauce.
- 2 tablespoons chopped sweet pickles — texture and bright, sweet-tangy contrast.
- pinch of salt — seasons the sauce; adjust to taste.
- 2 cups leftover mashed potatoes — the binder for the fritters; use chilled, firm mashed potatoes.
- 2/3 cup finely chopped corned beef — concentrated Reuben flavor; chop small so it disperses evenly.
- 2/3 cup shredded Swiss cheese — melty, nutty component that helps stick fritters together.
- 1/3 cup sauerkraut, drained well (squeeze dry in paper towels) — the tangy element; drain thoroughly to avoid soggy fritters.
- 2 green onions, sliced — fresh onion flavor without overpowering the mixture.
- 2 eggs, lightly beaten — used in the dredge to help panko adhere.
- 2 tablespoons water — thins the eggs for an even dredge.
- 1 1/2 cups panko crumbs — gives the fritters their crisp exterior.
- Vegetable oil — for frying to about 2 inches deep; neutral oil with a high smoke point.
How to Prepare Reuben Fritters
- Make the Thousand Island sauce: in a bowl combine 1/2 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons chopped sweet pickles, and a pinch of salt. Stir until smooth, cover, and refrigerate.
- Drain the sauerkraut: place the 1/3 cup sauerkraut on paper towels and squeeze or press until well drained.
- Make the fritter mixture: in a medium bowl mix 2 cups leftover mashed potatoes, 2/3 cup finely chopped corned beef, 2/3 cup shredded Swiss cheese, the drained sauerkraut, and 2 green onions (sliced) until evenly combined.
- Shape the fritters: form the mixture into balls a little smaller than golf balls and set them on a tray.
- Prepare the dredging stations: in a shallow bowl whisk together 2 eggs and 2 tablespoons water. Place 1 1/2 cups panko crumbs in a separate shallow dish or pie plate.
- Coat the fritters: dip each ball into the egg mixture, let excess drip off, then roll to coat completely in the panko crumbs. Place coated fritters on the tray and refrigerate for at least 30 minutes to help them set.
- Heat the oil: pour Vegetable oil into a large pot or Dutch oven to a depth of about 2 inches and heat to 350°F (use a thermometer to check).
- Fry the fritters: working in batches so you do not overcrowd the pot, carefully lower fritters into the hot oil and fry until golden brown and heated through, turning as needed (adjust heat to maintain 350°F).
- Drain and serve: transfer fried fritters to paper towels to drain, then serve warm with the refrigerated Thousand Island sauce.
Why This Recipe Is Reliable
The structure is simple and rooted in good technique. Mashed potatoes act as a forgiving binder—leftover mash already has seasoning and structure. The cheese melts and glues the interior, while panko gives a consistent, crunchy crust that won’t turn gummy. Draining the sauerkraut and chilling the coated fritters are small steps that dramatically improve the final texture.
Using measured frying temperature (350°F) keeps the outside crisp without overcooking the interior. The Thousand Island balances richness and acidity so every bite feels complete.
Flavor-Forward Alternatives
- Swap Swiss for another melting cheese like provolone or gruyère for a nuttier profile.
- Stir in a teaspoon or two of Dijon or horseradish (no quantity changes to the core ingredients) when you mix the mash for extra bite.
- Use rye panko or add a teaspoon of caraway seeds to the panko for a deli-style finish.
- For a smoky touch, fold in a small amount of finely chopped smoked meat (no amounts added here) or swap corned beef for smoked pastrami.
Prep & Cook Tools
- Large mixing bowl — for combining the fritter mixture.
- Shallow dishes or pie plates — to set up the egg wash and panko dredge.
- Large pot or Dutch oven — to hold 2 inches of oil for frying safely.
- Deep-fry thermometer — essential to maintain 350°F for even frying.
- Slotted spoon or spider strainer — to lift fritters from hot oil without splashing.
- Baking tray and paper towels — tray for resting and paper towels for draining oil.
- Small bowl and spoon — to make and store the Thousand Island sauce.
Common Errors (and Fixes)
- Too-wet sauerkraut: fix — squeeze more liquid out in paper towels. Excess moisture causes soggy fritters.
- Fritters fall apart when frying: fix — chill the coated fritters for at least 30 minutes before frying so the exterior firms up.
- Oil too cool or too hot: fix — use a thermometer. Below 350°F they absorb oil; above 350°F they brown too quickly and may remain cold inside.
- Panko falls off: fix — let excess egg drip off before rolling and press panko gently to adhere. Refrigerating helps the coating set.
Seasonal Twists
Spring: fold in fresh chopped dill or swap green onions for chives to brighten the fritters. Summer: serve with sliced pickles and a squeeze of lemon on the side for extra acidity. Fall/Winter: add a pinch of smoked paprika or a touch of caramelized onion to the mash for warmth.
What Could Go Wrong
Soggy interior — usually from too-wet sauerkraut or under-chilled/coated fritters. If your interior is dense but not hot, the oil temperature likely dropped too much when fritters were added. If the crust browns too quickly and the center is still cold, lower the temperature slightly and fry a bit longer at a steadier heat.
Excess oil absorption is commonly due to frying too slowly at low temperature or overcrowding the pot. Fry in small batches and keep the thermometer in the oil to monitor temperature.
Save It for Later
Storage
- Refrigerate: Place cooled fritters in an airtight container with paper towels between layers; store for up to 3 days.
- Freeze: Flash-freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Freeze before frying if you prefer.
Reheating
- From refrigerated: re-crisp in a 375°F oven on a wire rack for 8–10 minutes, flipping once.
- From frozen (already cooked): bake at 400°F for 12–15 minutes, turning once, until hot and crisp. Or re-fry briefly in 350°F oil for a minute or two to revive the crust.
Troubleshooting Q&A
- Q: My fritters fell apart in the oil. A: You likely needed more chilling time after coating. Press the panko on gently, then refrigerate at least 30 minutes so the egg wash sets the coating.
- Q: The inside is mushy and cold while outside is brown. A: Maintain 350°F. Lower heat if they brown too fast, and fry in smaller batches so oil temperature stays stable.
- Q: Can I bake these instead of frying? A: You can bake at a high temperature on a wire rack, but expect a different texture—less uniformly crunchy than deep-frying.
- Q: My panko burned on the outside. A: Oil was too hot; reduce temperature and check with a thermometer before continuing.
That’s a Wrap
These Reuben fritters are a practical, flavor-packed way to reinvent leftovers into something celebratory. Stick to the key steps—drain the sauerkraut, chill the coated fritters, and keep the oil at 350°F—and you’ll end up with golden fritters that hold together and sing with corned beef and Swiss. The Thousand Island ties it all together.
Make a double batch if you can. They travel well, freeze well, and reheat beautifully. Serve with the chilled sauce, a few extra pickle slices, and a cold beer or crisp salad. Enjoy—then tell me how you tweaked them.
Reuben Fritters
Ingredients
Ingredients
- 1/2 cupmayonnaise
- 3 tablespoonsketchup
- 2 tablespoonschopped sweet pickles
- pinch of salt
- 2 cupsleftover mashed potatoes
- 2/3 cupfinely chopped corned beef
- 2/3 cupshredded swiss cheese
- 1/3 cupsauerkraut drained well (squeeze dry in paper towels)
- 2 green onions sliced
- 2 eggs lightly beaten
- 2 tablespoonswater
- 1 1/2 cupspanko crumbs
- Vegetable oil
Instructions
Instructions
- Make the Thousand Island sauce: in a bowl combine 1/2 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons chopped sweet pickles, and a pinch of salt. Stir until smooth, cover, and refrigerate.
- Drain the sauerkraut: place the 1/3 cup sauerkraut on paper towels and squeeze or press until well drained.
- Make the fritter mixture: in a medium bowl mix 2 cups leftover mashed potatoes, 2/3 cup finely chopped corned beef, 2/3 cup shredded Swiss cheese, the drained sauerkraut, and 2 green onions (sliced) until evenly combined.
- Shape the fritters: form the mixture into balls a little smaller than golf balls and set them on a tray.
- Prepare the dredging stations: in a shallow bowl whisk together 2 eggs and 2 tablespoons water. Place 1 1/2 cups panko crumbs in a separate shallow dish or pie plate.
- Coat the fritters: dip each ball into the egg mixture, let excess drip off, then roll to coat completely in the panko crumbs. Place coated fritters on the tray and refrigerate for at least 30 minutes to help them set.
- Heat the oil: pour Vegetable oil into a large pot or Dutch oven to a depth of about 2 inches and heat to 350°F (use a thermometer to check).
- Fry the fritters: working in batches so you do not overcrowd the pot, carefully lower fritters into the hot oil and fry until golden brown and heated through, turning as needed (adjust heat to maintain 350°F).
- Drain and serve: transfer fried fritters to paper towels to drain, then serve warm with the refrigerated Thousand Island sauce.
Equipment
- Dutch Oven
- Instant-read thermometer
- Spider Strainer
Notes
As a shortcut, you can use store-bought Thousand Island Dressing.
