Reuben Fritters

Directions

1. 1
   Preheat the oven to 400 degrees F.
2. 2
   Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway.
3. 3
   Cover and cook for 3 hours.
4. 4
   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).
5. 5
   Dice the brisket and puree in a food processor until a paste forms (some chunks are fine).
6. 6
   Add the sauerkraut, cream cheese and Swiss cheese and mix well.
7. 7
   Shape the mixture into little spheres the size of golf balls; set aside.
8. 8
   In a large heavy-bottomed saucepan, pour enough vegetable oil to fill the pan about a third of the way.
9. 9
   Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
10. 10
    In three separate containers put the flour, buttermilk and panko breadcrumbs mixed with fresh parsley.
11. 11
    Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs.
12. 12
    Repeat with the remaining spheres.
13. 13
    Fry in batches--making sure all the fritters are submerged--until golden brown, 3 to 5 minutes.
14. 14
    Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.
15. 15
    Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.