Have some leftover corned beef you are looking to use up? Make these corned beef fritters! They make a deliciously easy weeknight dinner and are absolutely irresistible.
The best part is you only need a few everyday ingredients to whip these up and they’ll be on the table in 30 minutes. Serve these fritters hot or cold - I actually LOVE to enjoy them cold with plenty of salt on top. Delicious!
INGREDIENTS
Here’s what you’ll need to make these scrumptious corned beef fritters (measurements listed in the full recipe at the bottom of this page)…
EggMilkSelf Raising Flour - If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe us 1 cup of plain / all purpose and 2 teaspoons of baking powder.Salt & PepperBrown / Yellow OnionTomato Cooked Corned BeefOlive Oil
INSTRUCTIONS
Combine 1 egg and a ¾ cup of milk in a large mixing bowl. Next, add 1 cup of self-raising flour to the bowl, season with salt and pepper and stir to combine. You want this batter to be thick - if it’s easily pouring off a spoon you’ll need to add some more flour in.
Add 1.5 cups of cubed corned beef, 1 tomato and 1 onion to the bowl and stir to combine.
Heat enough oil to cover the bottom of a frying pan on medium heat. Make sure the oil is hot then place 2 tablespoons of the mixture in the pan. Repeat with the remaining mixture, cooking in batches without overcrowding the pan. Cook on one side until you see little bubbles form and begin to pop, then flip and cook for a few minutes on the other side until deep golden.
CAN YOU FREEZE COOKED FRITTERS?
Absolutely! Individually wrap fritters in cling wrap / plastic film, then pop in an airtight container or freezer bag and store for up to 1 month. Thaw overnight in the fridge when you’re ready to use and follow the reheat instructions below.
HOW TO REHEAT FRITTERS
Heat oven to 180C / 350F. Pop fritters on a baking tray lined with baking paper or a silicon mat, and place tray in the oven for 10 minutes, or until fritters are heated all the way through. You can reheat in the microwave, although, I find this method makes the fritters soft and soggy and I don’t recommend it.
TOP TIPS
You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.Add enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches so you don’t overcrowd your pan. If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use 1 cup of plain / all purpose and 2 teaspoons of baking powder.If reheating, do so on a baking tray in the oven on 180C / 350F until warmed through. The microwave makes them go soft & soggy. They are suitable for freezing. Wrap individually in cling film then place in an airtight container or freezer bag.
MORE FRITTER RECIPES
Pea & Sweet Corn FrittersPumpkin FrittersZucchini & Corn FrittersPotato Fritters
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You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.
Add enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches so you don’t overcrowd your pan. If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use 1 cup of plain / all purpose and 2 teaspoons of baking powder.If reheating, do so on a baking tray in the oven on 180C / 350F until warmed through. The microwave makes them go soft & soggy. They are suitable for freezing. Wrap individually in cling film then place in an airtight container or freezer bag.
