Rueben Bites From The Harvest Kitchen

[lin_video src=×2&auto_start=0&pf_id=9623&rel=3&show_title=0&va_id=3199962&volume=8&windows=1 service=syndicaster width=425 height=330 type=iframe]

Today’s recipe comes from Chef Paul Freimuth of Harvest Kitchen and Bar at the Hyatt Hotel in Wichita.

Servings: feeds 8- 10 people

1 Cup Corned Beef, chopped
1 Cup Swiss Cheese, diced or shredded
2 Cups Sauerkraut – see additional recipe
1/2 Cup Thousand Island Dressing
1/4 Cup Panko Bread Crumbs

4 Cup Flour
4 Cup Egg Wash
4 Cup Bread Crumbs
2 T Caraway seeds – add to Bread Crumb Breading
To Taste Salt and pepper- add to Flour and Bread Crumbs

Directions: Prep

  • Combine all ingredients in a bowl. Mix until even
  • Use an Ice cream scoop to help make the bites.
  • Freeze for at least one hour until hard
  • Dredge Reuben Bites in flour, egg wash, and bread crumbs
  • Repeat these steps until all of the bites are breaded
  • Refreeze until the event

Directions: Cooking

  • Fry in oil heated to 350 degrees for 2 minutes
  • Finish in the oven at 350 degrees for 5 minutes inside should be hot.

Comments are closed.