Reuben Fritters

340 g corned beef, chopped
1 cup shredded mozzarella cheese
2 cup sauerkraut, rinsed
170 g cream cheese at room temperature
½ tsp garlic powder
¼ tsp salt
1 tbsp dijon mustard
2 eggs, beaten
½ cup flour
1½ cups panko bread crumbs
rice bran oil for frying
¼ tsp SIDS CRAZY SALT
Thousand Island Dressing, for dipping

Set a large pot filled half way with oil over medium heat. Heat to about 176°C. If you have a thermometer, that works best but a good way to check is to put the end of a wooden spoon in the oil - if it bubbles, you’re good.
Combine the corned beef, mozzarella cheese, sauerkraut, cream cheese, garlic powder, salt and Dijon in a large bowl.
Beat together with a hand mixer until well combined.
Using a 1½ tablespoon scoop, portion out the filling into balls.
Set up a breading station with three bowls, one for the flour, one for the eggs and another for the panko.
Dip each ball into the flour first, then the egg and last the panko.
Repeat until all the fritters are breaded.
Once the oil reaches temperature, carefully drop about 6-8 fritters at a time into the oil and fry for 4-5 minutes until golden brown.
Remove to a paper towel lined plate to cool and season lightly with SIDS CRAZY SALT.
Repeat until all the fritters are fried then serve with the thousand island dressing for dipping.