Sauerkraut Balls recipe

24 servings

3 tablespoons unsalted butter

1 onion, finely chopped

1 cup finely chopped cooked ham

1 cup finely chopped corned beef

1/2 clove garlic, crushed

6 tablespoons all-purpose flour

2 cups sauerkraut, drained and minced

1 tablespoon chopped fresh parsley

1/2 cup beef broth

1 egg

2 cups milk

2 1/2 cups all-purpose flour

4 cups fine dry bread crumbs

1 quart oil for frying

In a large skillet, melt butter over medium-low heat.

Add onion and cook until softened.

Stir in ham, corned beef and garlic.

Cook mixture, stirring constantly for 1 minute.

Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.

Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like.

Spread mixture on a platter and chill for at least 3 hours.

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

In a bowl, whisk together the egg, milk and 2 1/2 cups flour.

Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.

Fry balls in batches for 2 to 3 minutes or until golden brown.

Transfer to paper towels to drain.

Serve warm.