Sauerkraut Poppers
Ingredients
- 3 tablespoons crisco vegetable oil
- 12 cup onion, finely chopped
- 1 cup ham, finely chopped
- 1 cup cooked corned beef, finely chopped
- 1 garlic clove, minced,
- 6 tablespoons all-purpose flour
- 12 teaspoon dry mustard
- 1 can (14 1/2 ounce) sauerkraut, finely chopped, drained and
- 1 tablespoon snipped parsley
- 12 cup beef broth
- 1 14 cups all-purpose flour
- 1 cup milk
- 1 large egg
- 1 cup fine dry breadcrumb
- crisco vegetable oil, for frying
Directions
HEAT 3 tablespoons oil in saucepan.Add onion and cook over low heat 5 minutes or until tender, stirring occasionally.
Add ham, corned beef and garlic.
Cook until heated through.
MIX 6 tablespoons flour with dry mustard and stir into meat mixture until well blended.
Add sauerkraut, parsley and beef broth.
Cook and stir 2 to 3 minutes or until mixture forms a thick paste.
Spread in shallow pan.
Cover and chill in freezer for 15 minutes.
SHAPE mixture into 1-inch balls.
Beat 1 1/4 cups flour, milk and egg in a medium bowl until smooth.
Dip balls into batter.
Roll in bread crumbs.
HEAT shortening to 375 degrees F.
in deep saucepan or deep fryer.
Fry 2 minutes or until well browned and hot in center.