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.