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Reuben Poppers
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 18 poppers
Author: Mary Ann Dwyer
  • 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
  1. Fill a large pot 1/3 full with canola oil and place over medium heat until 350 degrees F.
  2. Place the corned beef in a food processor and puree until finely chopped.
  3. 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.
  4. In a small bowl whisk together flour, salt and pepper. Place buttermilk in another small bowl and the panko in another bowl.
  5. Dip each ball into the flour, then the buttermilk and then the panko. Repeat with all poppers.
  6. 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.
  7. Remove from pot to a paper towel-lined plate. Repeat with all poppers.
  8. Serve with Russian dressing for dipping.