Sauerkraut Balls

• 6 tablespoons Butter; unsalted
• 4 cups Cream Cheese; softened
• 3 Eggs; medium
• 1.5 quarts Oil; Canola/Vegetable
• 1 cup Onion; chopped fine
• 1 clove Garlic; fresh, chopped fine
• 2 tablespoons Parsley; fresh
• 1.5 cups Beef Broth
• 4 cups Corned Beef; lean, finely chopped
• 1 quart Sauerkraut; drained, minced
• 4 cups Flour; all-purpose
• 6 cups Bread Crumbs; dry, ground fine
• 1/4 cup Horseradish; prepared

1. In large skillet, melt butter / med-low. Add onion, cook until softened. Add corned beef and garlic. Cook mixture together for 2-3 minutes.
2. Stir in 8-10 Tbl of flour. Stir thoroughly on moderate heat 3-4 minutes.
3. Add Sauerkraut, Parsley, Broth; cook/stir until mixture thickens and is pasty.
4. Spread mixture on cooking sheet and refrigerate minimum of 4 hrs or overnight.
5. Heat oil in deep-fryer, high-sided skillet or wok to 375 degrees.
6. Whisk together: eggs; cream cheese (softened); prepared horseradish; flour.
7. Remove mixture from refrigerator. Form into round balls sized as rounded teaspoon. Dip into egg mixture and roll through bread crumbs.
8. Fry in batches until golden brown (2-3 minutes). Remove and drain.
9. Serve warm.

butter, cream cheese, eggs, vegetable, onion, garlic, parsley, beef broth, lean, flour, bread crumbs, horseradish

Taken from www.epicurious.com/recipes/member/views/sauerkraut-balls-5a11f1e3a83ae32c607a974d (may not work)