Place the flour in one bowl, the beaten eggs in another, and the breadcrumbs in a third bowl.
Bread the Bites
Roll each chilled ball first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Press lightly to ensure the breadcrumbs stick well.
Fry the Reuben Bites
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the bites in batches for 2–3 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
Make the Spicy Thousand Island Sauce
In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, and Dijon mustard until smooth and well combined.
Serve
Serve the crispy Reuben bites warm with the spicy Thousand Island dipping sauce on the side.
Tips
Make sure the sauerkraut is thoroughly drained to avoid excess moisture in the filling.
Chilling the mixture before breading helps the bites keep their shape during frying.
For extra crispiness, double-coat the bites by repeating the egg and breadcrumb step.
Storage
Leftover bites can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Serving Suggestions
These crispy bites pair well with additional dipping sauces such as mustard sauce, ranch dressing, or classic Thousand Island. They are ideal for appetizers, party platters, or casual gatherings.
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