Ingredients:
- 1 (8 pound) corned beef brisket (raw)
- 3 cups sauerkraut
- 3 pounds cream cheese
- 2 pounds Swiss cheese (shredded or diced small)
- Vegetable oil (for deep frying)
- Flour (for coating)
- Buttermilk (for dredging)
- Panko breadcrumbs (for coating)
- Fresh parsley (chopped, for coating)
- Whole-Grain Honey Mustard Horseradish Dipping Sauce
- 4 cups mayonnaise
- 1 pound honey
- 8 ounces Dijon mustard
- 6 ounces horseradish (fresh if possible)
- 4 ounces whole-grain mustard with stout
- 4 ounces rice vinegar
- 1½ ounces dry mustard
- 1 tablespoon granulated garlic
Directions
Preheat the oven to 400° F.
Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway. Cover and cook for 3 hours. Let cool partially, and then refrigerate to cool completely (for at least 3 hours total if you cut the brisket into pieces, or overnight if cooling it whole).
Dice the brisket and puree in a food processor until a paste forms (some chunks are fine). Add the sauerkraut, cream cheese and Swiss cheese and mix well. Shape the mixture into little spheres the size of golf balls; set aside.
In a large heavy-bottomed saucepan, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350° F.
In three separate containers put the flour, buttermilk and panko breadcrumbs mixed with fresh parsley. Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs. Repeat with the remaining spheres. Fry in batches — making sure all the fritters are submerged — until golden brown, 3-5 minutes.
Serve the fritters with the whole-grain honey mustard horseradish dipping sauce on the side.
Whole-Grain Honey Mustard Horseradish Dipping Sauce
Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.