Quick Pan-Fried Corned Beef Fritters
Corned beef fritters are a delicious old fashioned potato based recipe made with freshly prepared or leftover corned beef. Ready in 25 minutes, the pan-fried corned beef patties have a crispy texture and a salty, hearty flavor. This recipe is excellent on it’s own but can also be served with a tangy, sweet honey mustard sauce to elevate it from already good to fantastic!
Servings 6 servings (2 fritters/ serving as appetizer)
Calories 435kcal
Equipment
- 1 Food processor Or a box grater and cutting board
- 1 Medium bowl
- 1 Fork
- 1 Kitchen towel or paper towels
- 1 Small bowl for optional dipping sauce
- 1 Small spoon for optional dipping sauce
Ingredients
Fritters
- 2 eggs
- 1 lb. Yukon gold potatoes can substitute russet or red potatoes
- 1 small yellow onion outer skin removed
- 2 ½ cups cooked corned beef
- 1/3 cup almond flour can substitute regular all purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons avocado oil for frying
Honey Mustard Sauce (optional)
- 1/4 cup mayonnaise can substitute sour cream or yogurt if preferred
- 1 Tablespoon honey
- 1 1/2 Tablespoon dijon mustard or stone ground, can add more to taste
- 1 teaspoon apple cider vinegar
Instructions
- Stir all honey mustard sauce ingredients together in a small bowl and set aside.
- In a large bowl, 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.
- Use your hands to squeeze excess water out of the potato and onion mixture using a kitchen towel or paper towels.
- 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 and be about 2 inches (5cm) across and about ½ inch thick (1.5cm).
- Heat a large skillet on the stove over medium-high heat. Add oil and heat until oil is hot but not smoking.
- Add fritters and cook for 3-4 minutes until lightly browned. Flip and cook another 3-4 minutes on the other side until each patty is golden brown. If all of your fritters would not fit in the pan at once, cook them in two batches to not over crowd the pan.
- When fritters are done cooking, place them on a serving plate and serve immediately on their own with the optional honey mustard sauce, sour cream and/or with cream style horseradish.
Notes
- To serve as main dish - assume 3 fritters per person (4 servings per recipe) but possibly only 2 if served with sides.
- Using canned corned beef - make sure to remove all of the jelly coating and only use the actual meat.
- To make ahead - you can form the patties up to 1 hour before cooking them but making them further in advance is not recommended since the potatoes will oxidize and the patties will become wet and loose their shape.
- Storing - store in an airtight container in the refrigerator for up to 3 days.
- Freezing - once fully cooled, cooked fritters can be frozen in an airtight container or freezer safe ziplock for up to 3 months. If stacking, place a piece of wax paper or parchment paper between the layers to keep the fritters from sticking together. Let defrost in the refrigerator overnight and reheat just before eating.
- Reheating - using one of these methods (times are approximate)
- in a skillet on the stovetop over medium high heat for about 2 minutes per side until the inside is warm.
- in the oven preheated to 350° F (175° C) on a sheet pan for about 8 minutes or until center is warm.
- in an air fryer at 350° F (175° C) for about 6 minutes, making sure not to overlap the fritters.
Nutrition
Calories: 435kcal | Carbohydrates: 20g | Protein: 20g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 1520mg | Potassium: 670mg | Fiber: 3g | Sugar: 5g | Vitamin A: 91IU | Vitamin C: 43mg | Calcium: 46mg | Iron: 3mg