SAUERKRAUT BALLS
Steps:
- In large skillet, melt butter / med-low. Add onion, cook until softened. Add corned beef and garlic. Cook mixture together for 2-3 minutes.
- Stir in 8-10 Tbl of flour. Stir thoroughly on moderate heat 3-4 minutes.
- Add Sauerkraut, Parsley, Broth; cook/stir until mixture thickens and is pasty.
- Spread mixture on cooking sheet and refrigerate minimum of 4 hrs or overnight.
- Heat oil in deep-fryer, high-sided skillet or wok to 375 degrees.
- Whisk together: eggs; cream cheese (softened); prepared horseradish; flour.
- Remove mixture from refrigerator. Form into round balls sized as rounded teaspoon. Dip into egg mixture and roll through bread crumbs.
- Fry in batches until golden brown (2-3 minutes). Remove and drain.
- Serve warm.
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