Reuben Fritters
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Recipe courtesy of Kitty Hoynes

Reuben Fritters

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  • Level: Advanced
  • Total: 7 hr 25 min (includes cooling time)
  • Active: 1 hr 25 min
  • Yield: 160 fritters


Whole-Grain Honey Mustard Horseradish Dipping Sauce:


Special equipment:
a deep-frying thermometer
  1. Preheat the oven to 400 degrees F.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.

Whole-Grain Honey Mustard Horseradish Dipping Sauce:

  1. Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.