Ingredients:
1 - 2-pound corned beef brisket, raw
3/4 cups (3 ozs.) sauerkraut
12 ozs. cream cheese
2 cups (8 ozs.) 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
Honey Mustard Horseradish Dipping Sauce:
1/2 cup mayonnaise
1/4 cup honey
2 TBS. Dijon mustard
1 TBS. horseradish (fresh if possible)
1 TBS. whole-grain mustard with stout
1 TBS. rice vinegar
1 1/2 tsp. dry mustard
3/4 tsp. granulated garlic
Directions
Preheat the oven to 400 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
(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 balls 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 reaches 350 F.
In three separate containers put the flour, buttermilk and panko breadcrumbs mixed with fresh parsley.
Take a meatball and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs.
Repeat with the remaining balls.
Fry in batches, making sure the whole fritter is submerged, until golden brown, about 3 to 5 minutes.
Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.
Whole-Grain Honey Mustard Horseradish Dipping Sauce:
Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.
Read more at: http://www.foodnetwork.com/recipes/reuben-fritters-recipe.html?oc=linkback