Reuben Fritters
These Reuben Fritters are a game-changer! Crispy bites filled with savory corned beef, tangy sauerkraut, and creamy Swiss cheese will leave everyone craving more.
Servings: 4 servings
Ingredients
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons chopped sweet pickles
- 2 cups leftover mashed potatoes
- 2/3 cup finely chopped corned beef
- 2/3 cup shredded Swiss cheese
- 1/3 cup sauerkraut drained well (squeeze dry in paper towels)
- 2 green onions sliced
- 2 eggs lightly beaten
- 2 tablespoons water
- 1 1/2 cups panko crumbs
- Vegetable oil for frying
Instructions
- In a small bowl, combine the mayonnaise, ketchup, chopped sweet pickles, and a pinch of salt. Mix well and set aside.
- In a large mixing bowl, combine the leftover mashed potatoes, chopped corned beef, shredded Swiss cheese, sauerkraut, and sliced green onions. Mix until all ingredients are well incorporated.
- In a separate bowl, whisk together the eggs and water until well combined.
- Add the egg mixture to the potato mixture and stir until everything is evenly distributed.
- Using your hands, scoop out a portion of the mixture and shape it into small patties or fritters, about 2 inches in diameter.
- Spread the panko crumbs on a plate. Gently press each fritter into the panko crumbs, ensuring both sides are coated.
- In a frying pan or deep fryer, heat about an inch of vegetable oil over medium heat.
- Carefully place a few fritters in the hot oil, frying until golden brown, about 3-4 minutes per side.
- Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil. Serve warm with the prepared dipping sauce on the side.
Equipment
- Mixing Bowl
- Frying pan or deep fryer
- Measuring cups and spoons
- Paper Towels
- Spatula
Notes
- Experiment with fillings by adding sautéed mushrooms or bell peppers.
- Using fresh corned beef can yield a different texture and flavor.
- Squeeze the sauerkraut to remove excess moisture to prevent soggy fritters.