Ingredients
1 pound ground fully cooked ham1 jar (16 ounces) sauerkraut, drained and chopped1/4 cup finely chopped onion2 tablespoons plus 3/4 cup dry bread crumbs, divided3 ounces cream cheese, softened2 tablespoons minced fresh parsley1 tablespoon prepared mustard1/4 teaspoon garlic powder1/8 teaspoon pepper1/4 to 1/2 cup all-purpose flour2 large eggs1/4 cup whole milkOil for deep-fat frying
Preparation
In a large bowl, combine the ham, sauerkraut, onion and 2 tablespoons bread crumbs. In another bowl, combine the cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for 1 hour or overnight.
Shape into 3/4-in. balls; coat with flour. In a small bowl, beat eggs and milk. Dip ham balls into the egg mixture, then roll in the remaining bread crumbs.
In a deep-fat fryer or electric skillet, heat oil to 375°. Fry ham balls until golden brown; drain on paper towels.
