Reuben Croquettes Recipes

REUBEN CROQUETTES

Steps:

• Cook rice according to package directions.
• Drain sauerkraut very well, chop fine with corned beef.
• (I use food processer, pulse).
• Add onion, 2 eggs, rice, cheese, salt and pepper; mix well.
• Shape into 18 croquettes or (I make egg shape).
• balls, using 1/4 Cup mixture for each.
• Combine remaining egg and water, beat slightly.
• Roll croquettes in crumbs, egg and crumbs again.
• Let dry 10 minutes.
• Fry in hot shallow oil, 5-7 minutes, turning once, or bake 450ø 20 minutes, turning once.
• Serve with Thousand Island dressing.

REUBEN FRITTERS

Steps:

• 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 fitted with a deep-frying thermometer, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until the oil reaches 350 degrees F.
• In three separate containers put the flour, buttermilk, and breadcrumbs mixed with 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.
• Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.