Good Monday morning friends, and Happy 10 days to St. Patty’s Day! Are you gettin’ ready? Gearin’ up for all things green? Do you celebrate the day? With a last name like Dwyer, you guessed it, we celebrate the day!
I’ll be honest though, Dwyer is my married name, so guess what? There’s not one Irish bone in my body. Wah wah! But since I’m married to an Irishman, have two boys with the names Sean and Casey and also happen to have two nephews with red hair, that’s close enough! Am I right?! Yay!
Growing up, my mom went all out for St. Patrick’s Day. We always dined on a traditional Irish meal of corned beef, cabbage and Irish soda bread. Her Irish soda bread was always perfect and her corned beef had a glaze that was to die for. So St. Patrick’s Day would not be complete at our house without corned beef on the menu.
Since one of our favorite sandwiches has always been a grilled Reuben, this year I decided to incorporate all the ingredients found in the sandwich and whip it up popper style. If you’ve never tried a grilled Reuben sandwich these Reuben Poppers are going to be a real treat. These beauties are the perfect St. Patrick’s Day party appetizer.
They’re a mixture of salty corned beef, creamy Swiss cheese, tangy sauerkraut, cream cheese to bind everything together and caraway seed. I form the mixture into balls, dip in some flour, buttermilk and panko bread crumbs and then fry in some canola oil to create a nice crispy outside. Served with a side of Russian Dressing for dipping and you’ve got a grilled Reuben popper style my friends! Hope you enjoy! Have a wonderful week!
- 1 lb. deli corned beef, sliced very thin
- 1 1/2 cups shredded Swiss cheese
- 1 1/2 cups sauerkraut, rinsed
- 8 oz. cream cheese, softened
- 1 Tbsp. Dijon mustard
- 2 tsp. caraway seeds (optional)
- 1/2 cup all-purpose flour
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1 1/2 cups buttermilk
- 1 1/2 cups plain panko bread crumbs
- Fill a large pot 1/3 full with canola oil and place over medium heat until 350 degrees F.
- Place the corned beef in a food processor and puree until finely chopped.
- Place corned beef in a large bowl and add the Swiss cheese, sauerkraut, cream cheese, Dijon mustard, and caraway seeds if desired. Mix well. Shape into 2 inch balls.
- In a small bowl whisk together flour, salt and pepper. Place buttermilk in another small bowl and the panko in another bowl.
- Dip each ball into the flour, then the buttermilk and then the panko. Repeat with all poppers.
- Fry the poppers, about four at a time, making sure they are totally submerged in the oil for 4-5 minutes or until golden brown.
- Remove from pot to a paper towel-lined plate. Repeat with all poppers.
- Serve with Russian dressing for dipping.