|Cream cheese||3 Ounce, softened (1 Package)|
|Instant minced onion||1 Teaspoon|
|Canned sauerkraut||16 Ounce, well-drained and chopped (1 Can)|
|Canned corned beef||12 Ounce (1 Can)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
Combine cream cheese and onion.
Add sauerkraut, corned beef, and the 1/4 CUP bread crumbs; mix well.
Shape into 1-inch balls.
Roll in flour; dip in milk, then in the remaining 3/4 cup bread crumbs.
Pour salad oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 375Â°.
Add 1 teaspoon salt.
Transfer cooker to fondue burner.
Have appetizers at room temperature in serving bowl.
Spear with fondue fork; fry in hot oil for 1 to 2 minutes.
Transfer to dinner fork before eating.