Corned beef fritters are a delicious old fashioned potato based recipe for using leftover corned beef from St. Patrick’s Day.
With a crispy texture and a salty, hearty flavor, this one will quickly become a favorite. This great recipe is excellent on it’s own but has a tangy, sweet honey mustard sauce paired with it!
Eggs Onions Corned Beef Flour Salt n' Pepper Oil
Whisk the two eggs with a fork for about a minute until they become frothy. Set aside.
Chop corned beef up into small pieces by pulsing in a food processor or chopping with a knife.
Peel potatoes and then grate them and the onion using a food processor or the large holes in a box style cheese grater.
Add potato and onion to bowl with the eggs along with corned beef, almond flour, salt and pepper. Use your hands to work the mixture together and mix evenly.
Form 12 patties out of the corned beef mixture. Patties should use just under ¼ cup of the corned beef mixture.
Add oil and heat until oil is hot but not smoking. Add fritters and cook for 3-4 minutes until lightly browned.