Crispy Reuben Bites (Print Version)
# Ingredients:
→ For the Reuben Bites
01 -
1 cup sauerkraut, squeezed dry
02 -
1 tablespoon Dijon mustard
03 -
4 ounces softened cream cheese
04 -
1 cup shredded Swiss cheese
05 -
1 ½ cups chopped or shredded corned beef
06 -
2 eggs, beaten
07 -
½ cup all-purpose flour
08 -
Vegetable oil for frying
09 -
1 ½ cups breadcrumbs (panko works great)
→ To Make the Zesty Thousand Island Sauce
10 -
½ cup mayo
11 -
1 tablespoon pickle relish
12 -
½ teaspoon smoked paprika
13 -
2 tablespoons ketchup
14 -
1 teaspoon hot sauce (add more to taste)
# Instructions:
01 -
In a large bowl, combine the corned beef, sauerkraut (squeeze it very dry!), shredded Swiss, softened cream cheese, and Dijon mustard. Keep mixing until it’s blended well. Once that's done, put the bowl in the fridge for 30 minutes so it’s a bit easier to roll into balls later.
02 -
Once the filling has chilled, scoop out portions about 1 inch big (or roughly the size of a golf ball). Roll these in your hands to make them nice and round, then place them on a tray lined with parchment paper. Chill them again for another 15 minutes to help them hold their shape during the next steps.
03 -
While your Reuben bites are chilling, get the breading ready. Use three shallow dishes—one for the flour, another for the beaten eggs, and the last for the breadcrumbs. Add a touch of salt and pepper to the flour if you’d like a little extra flavor.
04 -
Grab a chilled ball and toss it around in the flour to fully coat it. Dip it in the beaten eggs next, letting any extra drip off, then roll it in breadcrumbs until it’s covered. Repeat for all the balls and line them back up on the tray. For an extra crunch, you can repeat the egg and breadcrumbs process on each one.
05 -
Heat about 2 inches of oil in a deep pan to 350°F. If you don’t have a thermometer, test the oil by tossing in a small breadcrumb—if it sizzles and floats, it’s ready. Fry the coated bites in small batches, turning them as needed, for 2–3 minutes until they’re a golden crispy brown. Place them on paper towels after frying to drain the oil.
06 -
Whisk together mayo, ketchup, relish, hot sauce, and paprika in a small bowl until smooth. Want it spicier? Throw in a little more hot sauce! Feel free to tweak it however you like.
07 -
Lay out your fried Reuben bites on a platter with a bowl of your homemade dipping sauce in the middle. If you’re feeling fancy, sprinkle some fresh parsley or dill on top. These taste best while warm with the cheese still gooey inside!
# Notes:
01 -
These little fried bites pack all the flavors of a classic Reuben sandwich into a crispy, snack-sized treat. They’re perfect for gatherings!
02 -
Get rid of as much liquid as you can from your sauerkraut before mixing—it’s super important to help everything hold together.
03 -
You can prep these bites ahead, shape them into balls, and keep them in the fridge overnight. Just bread and fry before serving.
04 -
Using rye breadcrumbs in place of panko can take these bites to the next level if you want more of that classic sandwich flavor!