Crisp 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|
|Salad oil||2 Cup (32 tbs)|
|Flour||1 1⁄3 Cup (21.33 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, welldrained and finelychopped 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 walnutsized 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 airtight.
To serve, heat frozen balls, uncovered, in a 400 degree oven for 15 minutes or until heated through.