The dredging process is essential for that ultra-crispy exterior. Each Reuben ball gets rolled in flour first, then dipped into the beaten egg, and finally coated generously with the seasoned breadcrumbs. I’ve tried skipping the flour once, and the coating didn’t stick nearly as well—trust me, the three-step dredge makes all the difference.
Finally, I heat my oil to about 350°F and fry the balls in small batches. They only need a few minutes—just until they turn a deep golden brown and the cheese inside gets melty. I remove them with a slotted spoon and place them on paper towels to drain. It’s incredibly hard not to eat one immediately, but that first bite when the cheese stretches and the sauerkraut releases its tangy aroma makes all the waiting worth it.
Pro Tips for Best Results
I tested this recipe three different ways before perfecting it, and one of the biggest lessons I learned is to drain the sauerkraut extremely well. I mean really get the moisture out—press it in a paper towel if needed. Too much liquid makes the mixture fall apart and ooze during frying.
Another tip I learned the hard way is to chill the formed balls for at least 10–15 minutes before dredging and frying. When they’re slightly firm, they stay perfectly round and hold their shape while frying. Skipping this step sometimes causes them to flatten or crack.
I also discovered that finely shredding the corned beef helps everything bind better. When the pieces are too large, the mixture becomes crumbly and doesn’t fry as uniformly. A quick pulse in the food processor or just extra-fine chopping works wonders.
Lastly, if you want the crispiest crust imaginable, use panko breadcrumbs instead of regular. The texture turns unbelievably crunchy, and it complements the soft, melty interior beautifully.
Common Mistakes to Avoid
The first mistake I ever made with these was not draining the sauerkraut well enough. Excess moisture ruins the consistency and makes the balls fall apart while forming or frying. I now squeeze out every drop, even if it feels overly thorough.
Another common mistake is overfilling the frying pot. Crowding the oil lowers the temperature and makes the coating soggy instead of crisp. I fry in small batches—even if it takes longer—because the results are far superior.
Don’t skip the flour step in the dredging process. I tried once, thinking the egg and breadcrumbs would stick fine on their own, and the coating slid right off during frying. The flour gives the egg something to cling to, which gives the breadcrumbs a solid grip.(See the next page below to continue…)