Reuben Fritters

I love Reubens as followers of this blog will attest. I have done Reuben egg rolls, Korean Reubens, and even a New York Reuben. My usual issue with the original Reuben is its portability – it’s messy to eat this big sandwich on the run. So let’s make Ruben fritters. All the same flavors just portable, hot and tasty. This is great brunch or lunch idea. I hope you like it.

1/2 pound corned beef
1/2 cup sauerkraut
1 cup cream cheese at room temperature
1/2 cup Swiss cheese cut in small pieces
3 tablespoons rice flour
2 eggs
2 teaspoons water
1 1/2 cup Panko bread crumbs

Oil for cooking

Russian dressing for dipping

Mix corned beef, sauerkraut, and Swiss.

Add cream cheese and mix until everything is combined.

Roll into 1 1/2 inch balls.

Roll in rice flour to coat.

Roll in egg wash.

Roll in Panko crumbs and cover completely.

Heat oil to 350.

Cook until golden brown and delicious.


Serve with Russian dressing for dipping.

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