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Use your leftover corned beef to whip up some quick and easy corned beef fritters which make for a great appetizer or dinner.
When it comes to St. Patrick's Day, I'm all about corned beef - from corned beef tacos to corned beef poutine to corned beef hash.
But who says you have to wait until mid-March to have it? There is no issues with having corned beef year round. And these fritters are a perfect way to utilized leftovers. Or you could make your own just for this recipe. I won't judge.
The simplicity of these corned beef fritters is what makes it so great. Well that and they taste amazing. They are like mini hash pancakes. Or as you might call it, a latke.
With shredded potatoes, onion, eggs, flour and of course - the aforementioned corned beef, it doesn't take many ingredients but trust me when I say it will be a crowd pleaser.
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Ingredient Notes
- Potatoes - Russet are the best for these fritters as they have a high starch content so they won't fall about, but they'll also get nice and crispy.
- Onions - while sweet onions are my go-to, white, yellow or red onions will work as well. They all high slightly different flavors.
- Corned beef - I usually just use leftover corned beef from one of my previously mentioned recipes, but you can make your own just for this dish. Just throw in the slow cooker with some water for 8 hours on high.
Step-by-Step Photos
Shred the potatoes and onions together in a food processor. Then place in a clean dish towel and squeeze all of the excess water out. Mix in the rest of the ingredients and pay fry each fritter for about 3-5 minutes per side.
FAQs
Fritter means "to fry" but it can be used to describe quite a few things - from apple donut fritters to zucchini fritters. These are just another version of latkes.
I mentioned above but russet potatoes are best because of their high starch content.
However if you want to mix it up, you can replace with sweet potatoes or even butternut squash. The ratios stay the same.
Yes. Preheat oven to 400°F. Place fritters on parchment-lined baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes or until crispy.
If you want your fritters to remain crispy, place them on a baking sheet at and bake at 375°F for 10 minutes.
If frozen, bake for 15-20 minutes to reheat.
Pro Tips/Recipe Notes
- Soak the potatoes in water for 5 minutes so they don't brown. However don't soak too long or you'll remove the starch.
- Place the potatoes and onion in a dish towel and tightly squeeze to remove the excess liquid which helps create the crispiness you want.
- Use a large cookie scoop so you can get uniform size fritters.
- Once you add the fritter mixture to the oil, don't move them for 3-5 minutes before flipping so they create a crispy exterior.
Similar Recipes
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Corned Beef Fritters
Ingredients
- 1 lb russet potatoes, peeled and cut into quarters
- 1 medium sweet onion, peeled and cut into quarters
- 2 cups corned beef, finely chopped
- 2 eggs (lightly beaten)
- ⅓ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp sea salt
- ¼ tsp black pepper
- vegetable oil
Instructions
- Peel the potatoes and place in a bowl with enough water to cover them so they won't brown. Let sit in water for 5 minutes. When ready to prepare, drain the potatoes in a colander.
- Using a food processor with a grating disc, grate the potatoes and onions. Place potato and onion mixture in a clean dish towel, wrap tightly and squeeze hard to remove the liquid. Transfer to a large bowl.
- Add the corned beef, eggs, flour, baking powder, salt and black pepper to potato mixture and mix until flour is absorbed.
- Preheat oven to 250°F and place a wire rack on top of a baking sheet. Pour in about ¼ inch of oil into a large skillet and heat over medium-high heat. Scoop up ¼ cup of the mixture per fritter and drop into skillet. Use a spatula to flatten into discs. When the edges of the fritters are brown and crispy, about 3-5 minutes, flip. Cook for another 3-5 minutes or until browned.
- Transfer cooked fritters to a paper towel-lined rack to drain and then put on wire rack in oven to keep warm while you cook the remaining fritters. Serve with some sour cream.
Notes
- Soak the potatoes in water for 5 minutes so they don't brown. However don't soak too long or you'll remove the starch.
- Place the potatoes and onion in a dish towel and tightly squeeze to remove the excess liquid which helps create the crispiness you want.
- Use a large cookie scoop so you can get uniform size fritters.
- Once you add the fritter mixture to the oil, don't move them for 3-5 minutes before flipping so they create a crispy exterior.
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