Ingredients:

1 cup (150g) cooked corned beef, finely chopped
1 cup (115g) Swiss cheese, shredded
1/2 cup (120g) sauerkraut, drained and squeezed dry
1/4 cup (60g) cream cheese, softened
1 tbsp Dijon mustard
1/2 cup (60g) all-purpose flour
2 large eggs, beaten
1 cup (120g) breadcrumbs (Panko for extra crunch)
Vegetable oil, for frying
Thousand Island dressing or spicy mustard, for dipping

 Directions:

Prepare the fritter mixture: In a large bowl, mix together the chopped corned beef, shredded Swiss cheese, sauerkraut, cream cheese, and Dijon mustard until well combined.
Form the fritters: Scoop out tablespoon-sized portions of the mixture and roll them into small balls. Place them on a baking sheet and freeze for 20-30 minutes to firm up.
Bread the fritters: Set up a breading station with three bowls—one with flour, one with the beaten eggs, and one with breadcrumbs. Coat each fritter first in flour, then dip in egg, and finally coat with breadcrumbs.
Fry the fritters: Heat about 2 inches of vegetable oil in a deep pan or skillet to 350°F (175°C). Fry the fritters in batches for 2-3 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Serve: Serve hot with Thousand Island dressing or spicy mustard for dipping.