Ingredients
The following ingredients have 4 Servings
- 1 lb. deli corned beef (sliced very thin)
- 1 1/2 cups shredded Swiss cheese
- 1 1/2 cups sauerkraut (rinsed)
- 8 oz. cream cheese (softened)
- 1 Tbsp. Dijon mustard
- 2 tsp. caraway seeds (optional)
- 1/2 cup all-purpose flour
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1 1/2 cups buttermilk
- 1 1/2 cups plain panko bread crumbs
Instruction
- Fill a large pot 1/3 full with canola oil and place over medium heat until 350 degrees F.
- Place the corned beef in a food processor and puree until finely chopped.
- Place corned beef in a large bowl and add the Swiss cheese, sauerkraut, cream cheese, Dijon mustard, and caraway seeds if desired. Mix well. Shape into 2 inch balls.
- In a small bowl whisk together flour, salt and pepper. Place buttermilk in another small bowl and the panko in another bowl.
- Dip each ball into the flour, then the buttermilk and then the panko. Repeat with all poppers.
- Fry the poppers, about four at a time, making sure they are totally submerged in the oil for 4-5 minutes or until golden brown.
- Remove from pot to a paper towel-lined plate. Repeat with all poppers.
- Serve with Russian dressing for dipping.
