Ingredients
Directions
In a large skillet, cook onion in the butter over mod-low heat, stirring, until softened.
Stir in ham, corned beef, and garlic.
Cook the mixture, stirring, for 1 minute.
Stir in 6 tablespoon flour and cook mixture over moderate heat, stirring, for 3 minutes.
Stir in kraut, parsley, and broth and cook for 3 minutes or until it is thickened and paste-like.
Spread mixture on a platter and chill for at least 3 hours.
In a bowl, whisk together the egg, milk, and 2½ cups flour.
Shape the kraut mixture by level teaspoons into balls, dip them into the egg mixture and roll them in the bread crumbs.
In a kettle, heat 2 inches of oil to 375℉ (190℃) F on a thermometer.
Fry the balls in batches for 2 to 3 minutes or until golden brown.
Transfer to paper towels to drain.
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