Reubens become party food with these delicious Reuben Fritters with a Thousand Island Dipping Sauce. The base is mashed potatoes with chopped corned beef, swiss cheese, and sauerkraut added in. They’re formed into balls, coated in Panko crumbs, and fried until golden.
Anything tastes good deep-fried right?
Especially when dipped in sauce.
Reuben sandwiches are my favorite. I love the tang of the sauerkraut, the gooey swiss cheese mixed with the sweetness of a Thousand Island dressing or Russian Dressing. Besides a traditional Reuben sandwich, there are all kinds of ways you can enjoy the flavors of a Reuben including Reuben Dip and Reuben Crescent Rolls.
This is a great recipe to make when you have leftover mashed potatoes or you made Reuben sandwiches and just have a little of each ingredient left.
Thousand Island Sauce
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons chopped sweet pickles
- pinch of salt
- 2 cups leftover mashed potatoes
- 2/3 cup finely chopped corned beef
- 2/3 cup shredded swiss cheese
- 1/3 cup sauerkraut, drained well (squeeze dry in paper towels)
- 2 green onions, sliced
- 2 eggs, lightly beaten
- 2 tablespoons water
- 1 1/2 cups panko crumbs
- Vegetable oil
- Combine all ingredients for Thousand Island sauce in a bowl and refrigerate.
- In a medium bowl, mix together mashed potatoes, corned beef, swiss cheese. sauerkraut, and green onions. Form into balls a little smaller than golf balls.
- In a bowl, whisk together eggs and water.
- Place panko crumbs in a pie plate.
- Dip each fritter ball in egg mixture and then coat in panko crumbs. Refrigerate for at least 30 minutes.
- Pour about 2 inches of vegetable oil in a large pot or Dutch oven. Heat oil to 350 degrees and fry fritters in batches until golden.
- Serve with dipping sauce.
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