Easy Corned Beef Fritters Recipe

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Growing up, leftover corned beef from St. Patrick’s Day was always a bit of a puzzle in our house. Mom would usually just reheat it and serve it with mustard, which got boring pretty fast. It wasn’t until I was in my twenties that I discovered corned beef fritters at a local diner.

These fritters changed everything I thought I knew about leftovers. They’re basically just chopped corned beef mixed into a simple batter and fried until golden – but somehow they taste even better than the original meal. And the best part? They’re actually easier to make than you might think.

What Kind of Corned Beef Should I Use?

For fritters, you can use either leftover home-cooked corned beef or the canned variety – both will give you good results. If you’re using leftovers from a cooked brisket, make sure it’s well-chilled before dicing, which makes it easier to cut into even pieces. When using canned corned beef, drain it well and break it up with a fork before measuring, as the texture is usually more shredded than diced. I find the key is making sure your corned beef pieces aren’t too large – aim for small, bite-sized chunks about 1/4 inch in size so they distribute evenly throughout the fritter batter.

Options for Substitutions

These fritters are pretty easy to adapt with what you have in your kitchen:

• Self-rising flour: If you don’t have self-rising flour, use 1 cup all-purpose flour mixed with 1½ teaspoons baking powder and ¼ teaspoon salt.
• Milk: Any kind of milk works here – whole, 2%, or plant-based options like unsweetened almond or soy milk will do the job.
• Corned beef: While corned beef gives these fritters their classic taste, you can use leftover roast beef, pastrami, or even canned corned beef in a pinch. Just make sure to drain canned meat well.
• Onion: Red onions work just as well as brown or yellow ones. You could also use 4-5 green onions if that’s what you have on hand.
• Olive oil: Any neutral cooking oil like vegetable, canola, or grapeseed oil works well for frying these fritters.
• Tomato: You can skip the tomato or replace it with bell peppers or corn kernels if you prefer. Just make sure to dice them small.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef fritters is getting the batter consistency right – too thin and your fritters will spread too much, too thick and they won’t cook through properly. For perfect consistency, add the milk gradually while stirring, aiming for a thick pancake-like batter that drops slowly from your spoon. Another common mistake is not draining the chopped tomatoes well enough, which can make your fritters soggy – take a moment to remove excess moisture by patting them with paper towels before mixing them into your batter. Temperature control is crucial when frying – if your oil isn’t hot enough (around 350°F/175°C), the fritters will absorb too much oil and become greasy, but if it’s too hot, they’ll brown on the outside while staying raw in the middle. For the crispiest results, don’t overcrowd your pan, and let the oil return to temperature between batches.

What to Serve With Corned Beef Fritters?

These crispy corned beef fritters are super tasty on their own, but they’re even better with a few simple sides! A dollop of sour cream or creamy mustard sauce makes a perfect dipping companion, while a fresh green salad adds a nice contrast to the warm, savory fritters. For breakfast or brunch, try serving them with some fried eggs and hash browns, or keep it simple with just a squeeze of lemon juice and some fresh parsley on top. If you’re serving these as an appetizer, a tangy coleslaw on the side helps cut through the richness of the fritters.

Storage Instructions

Keep Fresh: These corned beef fritters are best enjoyed right after cooking, but if you have leftovers, place them in an airtight container and pop them in the fridge for up to 2 days. Layer them with parchment paper to prevent sticking.

Make Ahead: You can prep the fritter mixture a few hours ahead and keep it covered in the fridge until you’re ready to cook. Just give it a good stir before frying, as the ingredients might settle at the bottom.

Warm Up: To get your leftover fritters crispy again, heat them in a dry skillet over medium heat for a minute or two on each side. You can also pop them in the oven at 350°F (175°C) for about 5-7 minutes. Skip the microwave – it’ll make them soggy!

Preparation Time	10-20 minutes
Cooking Time	15-25 minutes
Total Time	25-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 40-50 g
• Carbohydrates: 70-80 g

Ingredients

• 3/4 cup milk
• 1 egg
• 1 cup sifted self-rising flour
• Salt and pepper, to taste
• 1 1/2 cups diced cooked corned beef (220g or about 1/2 lb)
• 1 tomato, chopped
• 1 finely chopped brown or yellow onion
• Olive oil, for shallow frying

Step 1: Prepare the Batter

In a large mixing bowl, combine 1 egg and ¾ cup of milk.

Add 1 cup of self-raising flour to the bowl, and season with salt and pepper to taste.

Stir the mixture until it forms a thick batter.

If the batter easily pours off a spoon, add a bit more flour to thicken it to the desired consistency.

Step 2: Incorporate Additional Ingredients

To the prepared batter, add 1.5 cups of cubed corned beef, 1 chopped tomato, and 1 chopped onion.

Stir well to ensure that all ingredients are evenly distributed throughout the batter.

Step 3: Fry the Mixture

Heat enough oil in a frying pan to cover its bottom over medium heat.

Once the oil is hot, place 2 tablespoons of the batter mixture into the pan.

Repeat with the remaining batter, cooking in batches to avoid overcrowding the pan.

Cook on one side until small bubbles form on the surface and begin to pop.

Then, flip and cook for a few minutes on the other side until golden brown.

Step 4: Serve and Enjoy

Once cooked, remove the fritters from the pan and allow them to drain on paper towels if desired.

Serve hot, and enjoy your delicious corned beef fritters!