Awesome - thanks
@Shoestringshop !
I hate to admit I had a few balls leftover, (they were big balls after all) but they re-heated just fine. Less crunchy than fresh from the pot, but very tasty. Here's what I did:
St Patrick's Balls
1 lb. deli corned beef
1 1/2 cups shredded Swiss cheese
1 1/2 cups sauerkraut rinsed and wrung dry in a dish towel
8 oz. cream cheese - room temp
1 Tbsp. Dijon mustard
2 tsp. caraway seeds
1/2 cup all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 1/2 cups buttermilk
2 cups panko bread crumbs
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 or pie pan 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 your balls.
Fry the balls, 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.
Kick'n the Balls Dipping Sauce
1 clove garlic, chopped
½ onion, chopped
¾ cup mayo
¼ cup Sriracha
1 tablespoon Giardiniera relish (Pickle relish can be subbed in.)
1 hard-boiled egg
Salt and pepper to taste
Add the garlic and onion to a food processor to form a paste.
Add the remaining ingredients and process until smooth.
Push the sauce through a strainer to smooth it out even more.
Make this a day ahead if you can - it gets better overnight. Keep it in the fridge for 2 or 3 days.
Topic: St. Patrick’s Day Grill-a-thon. Last Day 3-25 (Read 11986 times)