Description
Corned beef and sauerkraut croquettes blend Irish-American comfort with crispy texture and tangy flavor. Hearty potato-packed bites marry savory meat and zesty sauerkraut, promising a delightful culinary adventure that will surprise and satisfy.
Ingredients
Scale
Protein and Cheese:
- ½ pound deli corned beef, sliced into ¼-inch dice
- 1 ½ cups shredded Swiss cheese
Binding and Base Ingredients:
- 2 cups freshly mashed potatoes
- 1 cup lightly packed sauerkraut, drained well
- 1 large egg, beaten
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
Coating and Frying Ingredients:
- ½ cup all-purpose flour
- 1 ¼ cups panko crumbs
- 2 large eggs
- 1 tablespoon water
- Neutral oil for deep frying (canola or vegetable oil)
- Thousand Island Dressing for dipping
Instructions
- Craft the potato base by preparing mashed potatoes with reduced liquid, spreading them in a mixing bowl to expedite cooling, then refrigerate while assembling remaining components.
- Thoroughly drain sauerkraut using a fine mesh sieve, pressing out excess moisture with gentle pressure and discarding liquid.
- Transform corned beef into precise quarter-inch dice, ensuring uniform texture throughout the mixture.
- Fragment Swiss cheese into manageable coarse pieces, preparing for seamless integration into the filling.
- Construct a three-part breading configuration: seasoned flour mixture, whisked egg solution, and crisp panko crumbs arranged in separate shallow vessels.
- Merge cooled mashed potatoes with diced corned beef, sauerkraut, Swiss cheese fragments, and beaten egg, blending until ingredients harmonize completely.
- Methodically shape potato mixture into consistent spherical forms, utilizing approximately two tablespoons per croquette. Dampen hands if mixture becomes adhesive to maintain smooth rolling technique.
- Heat cooking oil to precise 350°F temperature. Meticulously coat each spherical croquette through sequential stations: flour dusting, egg wash immersion, and panko crumb encasement.
- Carefully submerge croquettes in hot oil, frying in small batches until achieving rich golden-brown exterior, approximately 2-3 minutes, rotating midway for uniform crispness.
- Transfer crisp croquettes onto wire rack for excess oil drainage, then present immediately alongside tangy Thousand Island dressing for complementary dipping experience.
Notes
- Moisture Control: Reduce liquid in mashed potatoes to prevent soggy croquettes and ensure a perfect texture.
- Sauerkraut Preparation: Thoroughly drain to avoid excess liquid that could make the filling too wet and compromise crispiness.
- Handling Tip: Dampen hands with water when forming croquette balls to prevent sticky mixture from clinging to fingers.
- Oil Temperature Matters: Maintain consistent 350°F for golden, crispy exterior and even cooking throughout the croquette.
- Frying Technique: Cook in small batches of 4 to maintain oil temperature and achieve uniform browning.
- Serving Suggestion: Pair with tangy Thousand Island dressing to complement the rich, savory flavors of corned beef and sauerkraut.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 90 mg