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Reuben Poppers

Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Servings: 18 poppers
Author: Mary Ann Dwyer

Ingredients

  • 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

Instructions

  • 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.