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Crisp Coated Ham Balls

Global.Platter's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  Ground cooked ham 2 Cup (32 tbs)
  Worcestershire sauce 1⁄2 Teaspoon
  Onion 1 Medium, finely chopped
  Egg 1 , slightly beaten
  Parsley 1 Tablespoon, chopped
  Flour 6 Tablespoon
  Canned sauerkraut 1 Pound (1 Can)
For batter
  Flour 1⁄3 Cup (5.33 tbs)
  Paprika 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
Directions

In a large frying pan, melt butter, add onion and saute' for 5 minutes.
Add flour and cook 3 minutes longer.
Remove from heat and stir in ham, egg, well-drained and finely-chopped sauerkraut, Worcestershire sauce and parsley.
Blend well.
Cool, cover and chill thoroughly.
Combine flour, paprika and water for batter and beat until smooth.
In deep pan, heat 1 1/2 to 2 inches of oil to 375 degrees.
Shape chilled ham mixture into walnut-sized balls.
Dip each ball into batter, drain briefly and fry a few at a time in hot oil until golden, about 2 minutes.
Remove with a slotted spoon and let drain.
Arrange cooked balls on a cookie sheet in a single layer and freeze.
Then package air-tight.
To serve, heat frozen balls, uncovered, in a 400 degree oven for 15 minutes or until heated through.

Recipe Summary

Method: 
Chilling
Ingredient: 
Ham

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