Crisp Coated Ham Balls
|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|
|Canned sauerkraut||1 Pound (1 Can)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
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.
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.