Sauerkraut Reuben Balls

1 package (8 oz.) cream cheese

2 tsp. dried onion flakes

1 package (2 lbs.) Sauerkraut, drained

16 oz. sliced deli corned beef, chopped

1 cup dry rye breadcrumbs or panko, divided

1 cup flour

2 eggs, beaten

Vegetable oil for deep fryer

Combine cream cheese and onion flakes; add Sauerkraut, chopped corned beef, and u cup breadcrumbs. Mix thoroughly. Shape into golf-ball sized balls. Roll balls in flour, then dip in eggs, and roll in remaining breadcrumbs. Brown in 375F oil for 1-2 minutes, or until golden brown. Drain on paper towels. Serve with Thousand Island dressing as dip.

Servings: 24-30 Sauerkraut Reuben Balls