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corned beef fritters stacked on white plate

Corned Beef Fritters

Use your leftover corned beef to whip up some quick and easy fritters which make for a great appetizer or dinner.
Course Main Course
Cuisine Irish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 157kcal
Author Ryan Beck


  • 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)
  • cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • vegetable oil


  • 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.


  • 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.


Serving: 1fritter | Calories: 157kcal | Carbohydrates: 10g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 481mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g