Corned Beef Fritters
Corned Beef Fritters are the best way to use up leftover corned beef. These corned meat fritters are so easy to pull together and are perfect hot or cold.
¾ cup milk
1 egg
1 cup self-raising flour, sifted
sea salt
black pepper, freshly ground
1½ cups corned beef (~ 220g / ½ lb), cut into small cubes (~ 1 cm or ½")
1 tomato, diced
1 yellow onion, finely diced
extra-virgin olive oil, to shallow fry
Combine 1 egg and 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 1½ 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 Tbsp. 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 golden.
Cook's Notes:
- 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 Tbsp. 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 all-purpose flour and baking powder. For this recipe use 1 cup of all-purpose and 2 tsp. of baking powder.
- If reheating, do so on a baking tray in the oven on 350°F (180°C/160°C fan, Gas Mark 4) until warmed through. The microwave makes them go soft and soggy.
- Suitable for Freezing: Wrap individually in cling film then place in an airtight container or freezer bag.