Corned Beef Fritters Recipes

CRISPY CORNED BEEF FRITTERS

Steps:

• Open the pesky and weirdly shaped can of corned beef. Pull the meat out, pop it into a medium-sized bowl and break it up with a fork.
• Shred the potatoes on a box grater and rinse them with cold water to remove the starch. Give them a good squeeze to remove the excess liquid.
• Add the grated onion, flour, egg, pepper, and baking powder. Mix well with a fork.
• Get a large skillet good and hot. I love making these fritters on my Blackstone griddle, but you can use any good heavy-bottomed skillet.
• Working in batches, melt about 1/2 tablespoon of butter and 1/2 tablespoons of oil in the skillet. When foamy and hot, drop large-ish spoonfuls (up to about 1/4 cup/60 mL) into the hot fat. Flatten them somewhat with a flipper, but don't press them down too much.
• Cook for 3-4 minutes then flip and cook an additional 3-4 minutes or until they're golden brown and crispy. Set them aside on a plate and tent loosely with foil to keep them warm.
• Repeat with more oil and butter and work in batches until they're all fried and crispy. Enjoy!

RECIPE CORNED BEEF FRITTERS

Steps:

• Cover the bottom of a heavy based fry pan with vegetable oil and preheat to medium. Combine all ingredients except meat & onion making a batter then add meat & onion, gently mixing together.Using a tablespoon scoop filling into pan ( use a second tablespoon to scrape )Fry until golden and turn over and repeat.

CORNED BEEF FRITTERS

Steps:

• Combine 1 egg and a 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 1.5 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 tablespoons 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.

REUBEN FRITTERS

Steps:

• Preheat the oven to 400 degrees F.
• Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway. Cover and cook for 3 hours. Let cool partially, and then refrigerate to cool completely (for at least 3 hours total if you cut the brisket into pieces, or overnight if cooling it whole).
• Dice the brisket and puree in a food processor until a paste forms (some chunks are fine). Add the sauerkraut, cream cheese and Swiss cheese and mix well. Shape the mixture into little spheres the size of golf balls; set aside.
• In a large heavy-bottomed saucepan fitted with a deep-frying thermometer, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until the oil reaches 350 degrees F.
• In three separate containers put the flour, buttermilk, and breadcrumbs mixed with parsley. Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs. Repeat with the remaining spheres. Fry in batches--making sure all the fritters are submerged--until golden brown, 3 to 5 minutes.
• Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.
• Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.

CORN FRITTERS

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

WICKLEWOOD'S GLUTEN FREE CORNED BEEF FRITTERS

Steps:

• Whisk the egg white until it forms stiff peaks, set aside.
• Mix together the flour, xanthan, onion granules and seasoning.
• In a separate bowl, mix together milk, egg, oil and egg yolk.
• Add the milk mixture to the flour mixture and beat well.
• Gently fold the egg whites into the batter.
• Meanwhile heat a half filled, heavy based saucepan of vegetable oil to about 180c.
• Dip the corned beef in to the batter and carefully place the fritters in oil
• Fry for about 5-6 mins or until crisp and golden.
• Drain and serve warm.