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 – Drain well to prevent soggy fritters; I like using the finely chopped variety for easier mixing. Freshly cooked corned beef also works if you want to use leftovers.
- Fresh potatoes – I prefer starchy potatoes like Russets; rinsing the shredded potatoes removes excess starch and gives crispier fritters.
- Fresh onion – Chop finely so it cooks evenly; red or yellow onions both work.
- Egg – Large or extra-large eggs work; they help bind the mixture without making it too dense.
- Flour – All-purpose flour works best to hold the fritters together; a gluten-free blend is a safe substitute.
- Baking powder – Ensures the fritters stay light; don’t skip.
- Freshly ground pepper – Season to taste; freshly ground gives the best flavor.
- Olive oil – Extra virgin for flavor; neutral oil like canola works as a safe substitute.
- Butter – I use salted butter for ease, but unsalted works if you adjust the seasoning.
How To Make Corned Beef Fritters Recipe
Scroll down for the full recipe card with exact measurements and printable instructions.
Also called corn meat fritters, you can have this batter ready in about 10 minutes. Let’s get started!
Open the can of corned beef and remove the meat. Break it up with a fork until it’s crumbly and evenly separated.
Shred the potatoes and rinse them under cold water to remove excess starch. Squeeze them well to remove as much liquid as possible.
In a large mixing bowl, combine the corned beef, shredded potatoes, grated onion, flour, egg, black pepper, and baking powder.
Mix everything together until well combined and evenly distributed.
Heat a large skillet or Blackstone griddle over medium-high heat until hot. Add a mixture of butter and oil to coat the surface.
Drop large spoonfuls of batter (up to about ¼ cup / 60 mL each) into the hot fat. Gently flatten each fritter slightly with a spatula, being careful not to press them too thin.
Cook for 3–4 minutes on the first side, then flip and cook for another 3–4 minutes, or until the fritters are golden brown and crispy on both sides.
Remove from the pan and drain briefly on paper towels. Serve hot and enjoy!
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
Add Preferred SourceIngredients
- 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
Instructions
- 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!
Nutrition
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.
These are great and your tips for making the corn beef fritters made my life a lot easier – thank you!
I LOVE corned beef and these fritters were so good. One for the regular meal plan.
Thanks for the fantastic info and the fantastic recipe!
My mom used to make corned beef for us growing up. I made your recipe on my Blackstone Griddle and it was so delicious!! Thanks for the recipe!
This was perfect for dinner. Even the picky eaters enjoyed it!
Perhaps one of the BEST WAYS to use canned corned beef! My kids devoured these!!
What a delicious and totally sensible way to eat corned beef and potatoes!
I have been looking for this recipe for my whole life and didn’t know. I my never eat anything else.
It’s crazy how good these little fritters are! I’m so glad you loved them! ~Jenn