|Onion||1 , finely chopped|
|Finely chopped cooked ham||1 Cup (16 tbs)|
|Finely chopped corned beef||1 Cup (16 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Drained sauerkraut||2 Cup (32 tbs), ground in food chopper|
|Snipped parsley||1 Tablespoon|
|Beef broth||1⁄2 Cup (8 tbs)|
|Egg||1 , fork beaten|
|Milk||2 Cup (32 tbs)|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying Heated To 375°F)|
Fry onion in hot butter in a saucepan, stirring occasionally.
Add the ham, corned beef, and garlic; heat thoroughly.
Stir in 6 tablespoons flour and continue cooking and stirring until well blended.
Add the sauerkraut, parsley, and beef broth.
Cook and stir until mixture forms a thick paste.
Spread out in a shallow pan to cool.
Cover and chill.
Shape the mixture into 1-inch balls.
Dip them into a batter made by beating 2 1/2 cups all-purpose flour with the egg and milk in a bowl until smooth.
Roll the balls in bread crumbs, then fry in hot fat until well browned.