Combine breadcrumbs and cornmeal in a pan, set aside.
Place seasoned flour in a pan, set aside.
Make egg wash and set aside.
Place Corn beef, kraut, all cheeses and corn starch in a bowl and mix. Using a ¾ ounce scoop (purple scoop), scoop portions until all product is used. Round these balls by hand, place back on sheet pan and freeze until just firm.
Line up the flour, egg wash and bread crumb mix. Begin three step breading process. Once complete, freeze again and do this a second time. Place back in freezer until ready to fry.
For service, fry the Reuben fritters until golden brown, place on serving plate with the side of Siracha 1000 Island Sauce.
1 lb Ridgecrest® corned beef, shredded
1 cup sauerkraut, drained well, seasoned with Caraway
1 cup cheese, Boursin
1 cup cream cheese
1 cup cheese, Swiss
2 cups marble rye bread, dried, ground into crumbs
2 cups yellow corn meal, mix with breadcrumbs
flour, seasoned, as needed
egg wash, (3 eggs to 1/2 cup water)
3 oz 1000 Island/Siracha Sauce, (3 oz. of 1000 Island with 2 tsp of Siracha)