Packed with flavor and an easy fix, these crispy Corned Beef Fritters are a breakfast and brunch favorite in my house, but they can easily double as dinner. It only takes a handful of ingredients to make these fritters – so grab a pan and get started!
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Cooked in butter and oil and with crispy edges that are oh-so-good, these tasty fritters can be jazzed up a number of ways, but even straight-up, they’re a tasty addition to any meal.
What You Need To Make Crispy Corned Beef Fritters
- Large skillet or Blackstone griddle
- Canned corned beef – see my notes below
- Fresh potatoes
- Fresh onion
- Baking powder
- Freshly ground pepper
What Kind Of Corned Beef to Make these Fritters?
I love canned corned beef for this recipe. Hear me out before you click off the page! Canned corned beef is already cooked and it’s convenient and can be cheap (look for it on sale!). Granted, you can also use leftover corned beef, but how often do you have that on hand and how often do you have leftovers?
Using canned corned beef is a) quick b) easy c) convenient. And, it’s delish. Try it!
WHat Kind of Potatoes Do I use for Corned Beef Fritters?
I like using a waxier potato for this recipe, like a red-skinned potato. But, you can use just about any kind of potato. Just don’t overcook them and your potatoes will be perfect!
How To Make Corned Beef Fritters Recipe
Also called corn meat fritters, you can have the batter ready in about 10 minutes. Let’s get started!
- Open the pesky and weirdly shaped can of corned beef. Pull the meat out and break it up with a fork.
- Shred the potatoes 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.
- Give everything a good mix.
- Get a skillet good and hot. I love making these fritters on my Blackstone griddle, but you can use any good heavy-bottomed skillet.
- Melt some butter and oil and 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.
Chef Jenn’s tips
- It isn’t necessary to rinse and squeeze dry the potatoes, but I find it makes a lovelier fritter. By removing (rinsing away) the starch, the potato has more potato flavor and gets nice and crispy. Plus, the shredded potatoes won’t discolor quite so quickly with the starch washed away.
- You can make these fritters with freshly cooked corned beef – not canned. Just use about 2 cups (500 mL) of very finely chopped corned beef in place of the canned variety to make leftover corned beef fritters.
- Make the fritters whatever size you like, but the bigger they are the longer they’ll take to cook the potato in the middle. Check one when you think they’re done, and adjust your timing.
- These make cute hors d’oeuvres – keep them small and top with a bit of sour cream and some chopped chives and they’re perfect finger food for parties.
- Using a cast iron pan to make these is perfect, or make the Corned Beef Fritters Blackstone-style and heat up that outdoor griddle. I can cook an entire batch of fritters on my Blackstone, in one go!
What To Serve With This Corned Beef Fritters Recipe
I love them with a dollop of sour cream and some green onions, but the kids gobble them up right out of the pan.
Serve these easy Corned Beef Fritters with eggs (check out all these egg muffin recipes!), sourdough blueberry muffins and breakfast crepes as a part of a lovely breakfast or brunch, or serve them with tasty veg like Smoked Asparagus for dinner. They also pair fabulously with a stunning soup, like this Cauliflower & Sweet Potato Soup.
Frequently Asked Questions
You can use canned corned beef OR freshly cooked corned beef to make these tasty patties. It takes one can, or about 2 cups of finely chopped corned beef to make this recipe.
Yes, you can! Thoroughly cool them in the fridge, then wrap them tightly. They can be frozen for up to three months. To reheat, thaw them and pop them into a skillet to warm them through and crisp them up.
Sadly, no. They have flour in them to bind them, and potatoes aren’t low in carbs. These are not recommended for a low-carb or keto diet.
They can be! Swap out the wheat flour in this recipe for your favorite gluten-free flour and you’re good to go!
Step By step Process
Crispy Corned Beef Fritters
- 12 ounces canned corned beef
- 2 cups shredded potatoes rinsed and squeezed dry
- 1/4 cup grated onion
- 1/3 cup all purpose flour
- 1 teaspoon baking powder
- 2 tablespoons butter divided
- 2 tablespoons olive oil divided
- 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!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.