 | | Directions |
- Combine all ingredients (except oil, cheese and dressing) in a mixing bowl.
- Cover and chill the batter for at least 15 minutes but can be left overnight if needed.
- Heat oil in a deep fryer or skillet to 350°.
- Use tablespoons or a small scoop to measure batter and form into balls.
- May want to flour your hands as the batter is sticky.
- Stuff a cheese cube into the center of the batter ball, make sure it is completely enclosed.
- Fry in oil in batches, approximately 3-4 minutes.
- Let it get nice and golden brown so the inside cooks and the cheese melts a little.
- Remove from oil and place on paper towels to drain.
- Serve with dressing for dipping.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Container: deep fat fryer or deep saucepan, mixing bowl
Servings: 7
|  | | Ingredients | | - | | 1 cup cooked corned beef, can use deli corned beef if desired |
| - | | 1 cup rye bread crumbs |
| - | | 1/2 cup bavarian or regular sauerkraut - squeezed out, reserve the juice |
| - | | 1/2 cup dill pickle - diced |
| - | | 1/2 cup milk |
| - | | 1/3 cup flour |
| - | | 1/4 cup cornmeal - any type |
| - | | 1/4 cup green onion - thinly sliced |
| - | | 1 egg |
| - | | 2 tablespoons sauerkraut juice |
| - | | 2 teaspoons baking powder |
| - | | 2 teaspoons dry mustard |
| - | | 1/2 teaspoon kosher salt |
| - | | 1/2 teaspoon sugar |
| - | | 1/2 teaspoon cayenne pepper |
| - | | 1/4 teaspoon baking soda |
| - | | 1 block of swiss cheese - cut into 15, 1/2 inch chunks |
| - | | 2 cups vegetable oil |
| - | | thousand island dressing for dipping |
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