In a large bowl combine ham, sauerkraut, onion, garlic and 2 tablespoons of the breadcrumbs; add cream cheese, parsley, mustard, and pepper and mix ingredients together, by hand
Chill 1 hour; shape ham mixture into small 3/4 inch balls
Place each on a parchment lined cookie sheet and freeze over night
Instructions for Day Two:
Prepare three containers for coating each ball: flour, egg mixture, panko bread crumbs
Dip each frozen ball into the flour, then the egg mixture, and roll to cover in the crumbs.
Place on parchment lined cookie sheet; when all are coated and fast freeze overnight
Instructions for Day Three:
The following day, package in freezer proof ziplock bag labelled and dated until ready to serve
Instructions for Day of Service:
Heat oil to 375 °F in a deep-fat fryer
fry in small batches until golden, about 5 minutes
Serve Immediately with dipping sauce
Recipe Notes
Each batch takes only 5-7 minutes to cook from frozen if 10 to 12 balls are in a larger deep frier