Reuben Poppers
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 18 poppers
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
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Fill a large pot 1/3 full with canola oil and place over medium heat until 350 degrees F.
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Place the corned beef in a food processor and puree until finely chopped.
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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.
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In a small bowl whisk together flour, salt and pepper. Place buttermilk in another small bowl and the panko in another bowl.
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Dip each ball into the flour, then the buttermilk and then the panko. Repeat with all poppers.
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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.
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Remove from pot to a paper towel-lined plate. Repeat with all poppers.
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Serve with Russian dressing for dipping.