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In a large bowl, combine the ham, sauerkraut,
onion and 2 tablespoons bread crumbs. In another
bowl, combine the cream cheese, parsley, mustard,
garlic powder and pepper; stir into sauerkraut
mixture. Chill for 1 hour or overnight.
Shape into 3/4-in. balls; coat with flour. In a
small bowl, beat eggs and milk. Dip ham balls into
the egg mixture, then roll in the remaining bread
crumbs.
In a deep-fat fryer or electric skillet, heat oil
to 375°. Fry ham balls until golden brown; drain
on paper towels. Yield 5 dozen.
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