These corned beef fritters are a simple, delicious and budget-friendly meal the whole family will love. Made using leftover slow cooker corned beef, these are a great way to stretch leftovers into a satisfying lunch or weeknight dinner.
If you’re looking for more delicious and easy fritter recipes, make sure to try my classic zucchini fritters, these vegetable fritters, or try these healthy corn fritters!
Just like savoury mince or curried sausages, corned beef fritters are such a nostalgia food. They are a flash back to a time when the leftovers of the night before needed to be stretched into a meal to feed the family for another night.
So now, as we all look for ways to keep food costs down, fritters need to make a comeback as they are a great, easy and delicious, budget-friendly recipe that is perfect for when you want to make something using food you’ve already got in the house.
While there are many fritter versions and flavour combinations around, this one using corned beef is really a classic. It takes just a few leftover slices and turns them into a filling and satisfying meal. Throw in some simple veg and it’s basically a balanced meal right?
I’ve made many variations of these fritters throughout the years, using any number of leftover roast meats, but there is something about the rich, saltiness of the corned beef that you really are able to just go back to basics and keep things really simple. It’s a low effort, low fuss kind of recipe and we love that.
Key Ingredients
Fritters are a ratio based recipe, meaning that once you have the base batter down, you can swap the add-ins for any combination of meat and vegetables you like, as long as you keep the total volume the same.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Corned beef – this recipe is designed to use up any leftovers you have from making this slow cooker corned beef. But you can actually use any chopped up leftover meat in this recipe and I promise it will be delicious!
- Vegetables – for fritters, I like to use frozen peas and canned corn as they are easy ingredients to keep on hand, but you can also use frozen corn.
- Self-raising flour – self-raising flour already contains a leavening agent which means your fritters are going to puff up and be light and fluffy. If you want to use plain flour you can, you’ll just also need to add 1 ½ teaspoon baking powder.
- Egg – helps bind the fritters together so they don’t fall apart while cooking.
- Dairy free milk – while I usually stick with oat milk, you can easily use soy milk or almond milk instead.
Step-By-Step Instructions
To make these fritters, you’ll of course need to have some cooked corned beef ready to go. This is my go to slow cooker corned beef recipe, and that post also includes pressure cooker instructions if you’re looking for a quicker option.
The idea is, you’ve made that recipe and enjoyed it, then you come here to find a delicious way to use up the leftovers!
If you’re using frozen peas and corn, you’ll first need to quickly cook them. You can do this either by bringing a small saucepan of water to the boil and adding the veg for 1-2 minutes, or place them in a microwave-safe bowl with water, and microwave for 2-3 minutes.
Once cooked, drain them well to ensure no excess water gets into the batter which can result in soggy fritters which no one wants.
Make the fritter batter by first whisking together the flour, salt, and pepper. Add the egg and dairy free milk, then whisk until a thick batter forms. Stir in the diced corned beef, cooked peas, and drained corn until evenly combined.
Heat a large frying pan over medium heat and add 1 tablespoon of oil. Once hot, drop in ¼ cup of batter per fritter. Depending on your pan size, you may need to cook in batches (3-4 fritters at a time).
Cook the fritters for about 3 minutes until the bottom is golden brown, then flip and cook the other side for another 2 minutes until golden and cooked through. Transfer to a plate lined with a paper towel to absorb excess oil. Repeat with remaining batter, adding more oil if needed.
Once all the fritters are cooked, you can serve them while still hot or store in an airtight container in the fridge for up to 3 days.
Serving Suggestions
While I love to just eat fritters as a quick snack cold from the fridge, there are a few other ways you can enjoy them.
- With a Sauce – fritters are made for a delicious dipping sauce. Try it with tomato and capsicum chutney, aioli, or a classic tomato sauce. A creamy mayo or dairy free Greek yogurt also works well!
- Breakfast or Brunch – fritters are the perfect brunch idea. To make these more breakfasty, add a a poached or fried egg and serve with sautéed spinach or avocado on the side.
- Light Meal or Lunch – Pair with a simple green salad dressed with a tangy vinaigrette, or a side of sauerkraut. Add some crusty bread or oven baked potato wedges to bulk out the meal.
- Snack or Platter – Serve the fritters with a selection of dips like hummus or guacamole and some sliced fresh veggies for a delicious and healthy appetiser.
Recipe FAQs
While leftover fritters are delicious, reheating fritters is always a challenge to get back that crispy exterior. Microwaving them will make them hot but not crispy, and pan frying may leave the exterior burned. So, the BEST way to reheat fritters is in the air fryer. It takes just a couple of minutes and your vegetable fritters will be hot and crispy on the outside.
Leftover fritters can be stored in an airtight container in the fridge for up to 3 days making them great for easy breakfasts or lunches throughout the week.
Yes, if you want to make a large batch they freeze really well. Lay them flat on a baking tray to freeze individually, then transfer them to a freezer-safe container or bag.
Yes you can. Simply swap the self-raising flour for a gluten-free self-raising flour blend, or use gluten free plain flour with 1 ½ teaspoons of baking powder.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More quick and easy recipes:
20 Minute Chilli Beef Noodles
One Pot Creamy Tomato Chicken Pasta (Dairy Free)
15 Minute Garlic Prawn Noodles
Easy Beef and Broccoli
Corned Beef Fritters
Equipment
Ingredients
- 1 cup (155 grams) cooked corned beef diced
- ½ cup frozen peas
- ½ cup canned sweet corn kernels drained
- ¾ cup self-raising flour
- 1 egg
- ½ cup dairy free milk oat milk, soy milk or almond milk
- Salt and pepper to taste
- 1-2 tablespoons canola oil for cooking
Instructions
- Bring a small saucepan of water to the boil. Add the frozen peas and cook for 1-2 minutes. Alternatively, place them in a microwave-safe bowl with water, cover, and microwave for 2-3 minutes. Drain and set aside.
- In a large bowl, whisk together the flour, salt, and pepper. Add the egg and dairy free milk, then whisk until a thick batter forms. Stir in the diced corned beef, cooked peas, and drained corn until evenly combined.
- Heat a large frying pan over medium heat and add 1 tablespoon of oil. Once hot, drop in ¼ cup of batter per fritter. Depending on your pan size, you may need to cook in batches (3-4 fritters at a time).
- Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side for another 2 minutes until golden and cooked through.
- Transfer to a plate lined with a paper towel to absorb excess oil. Repeat with remaining batter, adding more oil if needed.
- Serve hot or store in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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