| Ingredient | ULF # | Portion |
|---|---|---|
| Hormel Sliced Corned Beef | 558770 | 2 lb. |
| Great Lakes Rapid Packed Sliced Swiss Cheese | 210334 | 3 cups |
| Silver Floss Refrigerated Shredded Sauerkraut | 283187 | 3 cups |
| Raskas Plain Cream Cheese | 211102 | 16 oz. |
| Esprit De Pari Smooth Dijon Mustard | 274246 | 2 Tbsp. |
| Int'l Food Hotel & Restaurant Flour | 345010 | 1 cup |
| Diamond Crystal Kosher Salt Box | 308709 | 1 tsp. |
| Baron Spices Ground Black Pepper | 280898 | .5 tsp. |
| Land O'Lakes 1% Buttermilk | 149728 | 3 cups |
| Upper Crust Panko Bread Crumbs | 430124 | 3 cups |
| Hidden Valley 1000 Island Dressing | 463345 | 2 cups |
Dice corned beef and Swiss cheese 1/8″ pieces.
In a large bowl, combine diced meat and cheese, well drained sauerkraut, softened cream cheese, and Dijon mustard. Mix well and portion into 2″ balls.
Whisk together flour, salt and pepper. Set up three stage breading station with seasoned flour, buttermilk and panko crumbs. Dip each ball into seasoned flour, then buttermilk, then panko, repeat until all balls are breaded.
Deep fry at 350°F 4-5 minutes or until golden brown and hot in the center. Serve with 1000 Island Dressing for dipping.
