Crispy Reuben Roll-Ups

Crispy Reuben Roll-Ups

First, I want to thank the Ranting Chef for the honor of being in his online competition “Diced!” I was so excited when I got the email saying I had been accepted into the next round of competition, and was quite pleased with the list of three required ingredients: Corned Beef, Canned Corn, Corn Flakes cereal.  Yes, we can stop with the “corny” puns now…

Being from Texas, one of the first things that popped in my mind to make was corned beef corn fritters. I told my husband what I was thinking of making, and him, being from the Northeast, suggested a Reuben-type recipe. I angsted for over a week trying to decide which one to make, and when I couldn’t make up my mind I thought “heck, why not make both and see which one you like better?”

Crispy Reuben Roll-Ups Ingredients

Well these Crispy Reuben Roll-Ups won out, and darn it I had to give credit to my husband for winning out over my idea. After taking the photographs, I sampled one then called him over to try one out. He took a big bite and said, “Hey, these are great! He sat it down on a plate then went off to get a glass of milk. I took a look at the one he bit into and thought “wow, I put a lot of corned beef in that one! I bet that would make a great photo.” I grabbed his roll-up and put it back on the appetizer plate to snap a few shots.  Next, from the kitchen I hear, “HEY, where’s my roll-up?!”  Oops! I quickly gave it back to him to finish eating.

Crispy Reuben Roll-Ups Assembly

His initial idea was to roll up the corned beef, thousand island, sauerkraut and Swiss cheese as a cold appetizer. I reminded him it needed corn and cornflakes too. I then started thinking about how I could incorporate those two and came up with the idea to mix the corn in with the dressing, roll up the ingredients in an egg roll wrapper and coat it in crushed cornflakes, then bake it. I was quite pleased with the results, and I hope you will be too! This recipe makes enough for about a half a dozen roll-ups, but I only made three since I wasn’t sure how they would turn out. Now I wish I made them all!

Now for the exciting part… you can VOTE for this recipe by going to the competition page (voting starts December 7 and lasts one week) and click the voting button for this recipe.  The recipe with the most votes in one week moves on to the next round. I am nervous and excited to see if I make it, as who knows what three special ingredients I’ll get next for the Main Dish entry…? So what are you waiting for? Vote Now!

CLICK HERE TO VOTE! ———> Diced! Voting now open!

Crispy Reuben Roll-Ups

Ingredients:
1/4 cup Thousand Island dressing
1/2 cup white shoepeg corn
Egg roll wrappers
Sliced deli corned beef
Sliced deli Swiss cheese
Sauerkraut
1 egg beaten with 1 tablespoon milk
1/2 cup crushed corn flakes cereal

Directions:
Preheat oven to 400 degrees. Add the dressing and the corn to a food processor, and blend until the corn is incorporated. Set aside. Place an egg roll wrapper on a plate, then top with sliced corned beef (the first one I made I only used one slice but it came out skimpy so added more to the next ones). Then add one slice of Swiss cheese, one tablespoon of the corn dressing mixture, and one tablespoon of sauerkraut to the middle. Roll up the egg roll wrapper according to package directions. Seal with a bit of the egg/milk wash. Brush the egg/milk wash evenly over the entire roll-up, then coat with the crushed corn flakes.

Spray a foil-lined pan with oil, and place the roll-ups on the pan. Spray them lightly with oil and bake for 10 to 15 minutes until crispy and lightly browned. Remove and let cool for a few minutes. Serve with the remaining corn dressing.

VOTE NOW! —–>Diced! Voting now open!

Download and Print this Yummy Recipe!

Sneak Preview ~ Diced! Competition

Crispy Reuben Roll-Ups

I have just found out (because I am so behind on my emails) that my entry for the Diced! online food cooking competition will be posted on Friday. So stay tuned. The most “Likes” on each recipe’s post for the week will move on to the next round. So I will wait until Friday to post that recipe and the link to the blog that you must “Like” in order for me to gain a vote. Please vote for me! This is an unabashed self-promoting post, lol.

Back story on this: I had to write a few sentences in an email to the host of this why I wanted to enter the competition. In short, I was selected to be a contestant. You are given three ingredients to cook a specified genre of food. The first was an appetizer, soup, or salad. The three ingredients to make something out of were Corned Beef, Corn Kernels, and Corn Flakes. So that is how I was inspired to make these Crispy Reuben Roll-Ups. And they were actually quite good! But you will have to wait for the Friday contest post to “read all about it.” 🙂

But do not go to that website and “like” any posts until you have reviewed all the recipes after Saturday, which is when the last recipe for the contest is posted. I mean, fair is fair, right? If you like someone else’s recipe better then by all means vote for that one. But, hey  c’mon. Vote for mine? XO

Corned Beef Fritters

Corned Beef Fritters Appetizer

You must be thinking anotherfoodieblogger has lost her mind. Corned Beef Fritters??? Please let me explain. I am taking part in an online competition called “Diced!” at this blog here: Rantings of an Amateur Chef. You are given three specific ingredients that must be featured in the recipe, and for the first round it had to be an appetizer, soup or salad. The ingredients were corned beef, canned corn, and corn flakes cereal.

I couldn’t make up my mind between two concoctions for the contest, so decided to make both of them and send in the one that I liked best. This is the one that didn’t make the cut. Now wait a minute there! It is not bad tasting or anything, but I liked the other one better, and truth be told, my daughter said she liked this one better. However she just ate hers plain, and mine had sauerkraut and mustard with it. I thought the sauteing the sauerkraut mixed with the red cabbage would add a nice bit of color to the presentation, but it really did overpower the taste of the corned beef fritters, which was the main ingredient. By the way, I bought deli-sliced corned beef, but you could also use leftover corned beef if you have cooked some yourself.  I also think I could have added more corned beef. Since I still had another recipe to make, I didn’t bother trying to make them again with the changes.

Corned Beef Fritters Ingredients

If adding corned beef to fritters freaks you out, simply omit it and then you’ll have your basic Texas-style fritters! You might want to add a little salt or other seasoning, too, as the corned beef adds the salty flavoring.

When my other recipe is featured on the competition blog, I’ll share the post here with you. And then I want you to go over there and vote for it! Stay tuned — the competition deadline is November 28, so it will likely be early December before you see it.

Corned Beef Fritters Ingredients

Corned Beef Fritters

1/4 cup flour
1/4 cup crushed corn flakes
1 teaspoon baking powder
Ground black pepper, to taste
1/2 cup canned yellow corn
1/4 cup corned beef, minced in a food processor
1 tablespoon chopped green onion
1 small egg, beaten
1/4 cup milk
2 tablespoons vegetable oil

Corned Beef Fritters

Add the dry ingredients to a bowl, and mix well. Then add the rest of the ingredients except the oil and stir to combine well. Heat the oil in a skillet over medium high heat. Measure out 1/4 cup of the mixture then dump upside down into the hot oil. Repeat until gone. I ended up with three. I had added a fourth smaller one to the pan, but I tried to flip that one over too soon and it made a mess, so I scooped it out and just finished cooking the three. Fry the fritters for several minutes until browned on the bottom and fairly set. Flip over, then cook for several minutes more until browned and cooked through. Turn down the heat if necessary. Remove and drain on a paper towel. Serve with a sauce of your choice.

Download and Print this Yummy Recipe!