REUBEN FRITTERS

Reuben Fritters image

Provided by Food Network

Time 7h25m

Yield 160 fritters

Number Of Ingredients 18

One 8-pound corned beef brisket, raw
3 cups sauerkraut
3 pounds cream cheese
2 pounds Swiss cheese, shredded or diced small
Vegetable oil, for deep-frying
Flour, for coating
Buttermilk, for dredging
Panko breadcrumbs, for coating
Chopped fresh parsley, for coating
Whole-Grain Honey Mustard Horseradish Dipping Sauce, recipe follows
4 cups mayonnaise
1 pound honey
8 ounces Dijon mustard
6 ounces horseradish (fresh if possible)
4 ounces whole-grain mustard with stout
4 ounces rice vinegar
1 1/2 ounces dry mustard
1 tablespoon granulated garlic

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.