Wednesday, February 3, 2010

Sauerkraut Poppers

Sauerkraut Poppers

Prep time:20 min
Cook time:10 min
Makes:2 to 3 dozen appetizers

3 tablespoons Crisco® Pure Vegetable Oil
1/2 cup finely chopped onion
1 cup finely chopped ham
1 cup finely chopped cooked corn beef
1 clove garlic, minced
6 tablespoons Pillsbury BEST® All Purpose Flour
1/2 teaspoon dry mustard
1 (14.5 oz.) can sauerkraut, drained and finely chopped
1 tablespoon snipped parsley
1/2 cup beef broth
1 1/4 cups Pillsbury BEST® All Purpose Flour
1 cup milk
1 large egg
1 cup fine dry bread crumbs
Crisco® Pure Vegetable Oil, for frying

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 375ºF. in deep saucepan or deep fryer. Fry 2 minutes or until well browned and hot in center.

I have not made these yet but a friend sent this too me and its a family favorite of theirs. Thanks Michelle

No comments:

Post a Comment