Corned Beef Fritters

WRITER BYCassie

POSTEDMarch 17, 2022

Corned beef fritters are the best way to use up leftover corned beef! These crispy, golden fritters are made with savory corned beef, tender vegetables, and just the right amount of seasoning. They're so easy to pull together and are perfect hot or cold.

Have some leftover corned beef you are looking to use up? Make these corned beef fritters! They make a deliciously easy weeknight dinner and are absolutely irresistible. Plus, you'll be doing your part to fight food waste. Turning leftovers into something crave-worthy is a simple way to help, without sacrificing flavor.

Growing up, corned beef fritters were our go-to meal after Sunday roasts. My mum would mix whatever was left into a quick batter, and somehow, they tasted even better the next day. Corned beef fritters are still my favorite way to use up leftovers. Easy to prep, hard to stop eating.

I recently shared this recipe with a couple of friends over dinner, and they were seriously impressed. They couldn't believe how simple it was and kept going back for more. One of them joked, "These should be illegal—they're that good!".

The best part is you only need a few ingredients to whip these up, and they'll be on the table in 30 minutes. Serve these fritters hot or cold; I actually LOVE to enjoy them cold with plenty of salt on top. Delicious!

ABOUT THIS RECIPE

Corned beef fritters are a classic example of making the most of leftovers. While they've become a go-to comfort food in Australia and New Zealand, their roots trace back to British wartime cooking, when stretching meals was essential. Turning leftover meat into batter-based fritters was cheap, filling, and easy.

Today, they're still popular for the same reasons—simple ingredients, quick prep, and big flavor. Many families now make them with canned corned beef too, which became common in pantries after World War II.

For a deeper dive into how corned beef became a household staple, check out this Food & Wine article on the history of corned beef.

INGREDIENTS

Here's what you'll need to make these scrumptious corned beef fritters (measurements listed in the full recipe at the bottom of this page):

Egg
Milk
Self Raising Flour - If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe us 1 cup of plain / all purpose and 2 teaspoons of baking powder.
Salt & Pepper
Brown / Yellow Onion
Tomato
Cooked Corned Beef
Olive Oil

HOW TO MAKE FRITTERS

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.

Add ½ cup 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.

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 deep golden.

Once cooked, remove the fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil.

Serve hot, with a side of sour cream, a squeeze of lemon, or even a drizzle of honey mustard sauce. Enjoy!

TOP TIPS FOR THIS EASY RECIPE

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 tablespoon 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 instead of having a crispy texture.
If you don't have self-raising flour, simply use a mixture of plain/all-purpose flour and baking powder. For this recipe, you can use 1 cup of plain/all-purpose flour and 2 teaspoons of baking powder.
Cook the fritters in batches so you don't overcrowd your pan. Cooking too many fritters at once can release moisture, resulting in soft fritters instead of crispy ones.
If reheating, do so on a baking tray in the oven at 180°C/350°F until warmed through. The microwave makes them soft and soggy.
Fritters are suitable for freezing. Wrap individually in cling film, then place in an airtight container or freezer bag.

SUBSTITUTIONS FOR CRISPY FRITTERS

Don't have all the ingredients on hand? No worries! Here are some easy swaps you can make to still enjoy these corned beef fritters.

Self-raising flour: If you don't have any, mix 1 cup of plain/all-purpose flour with 2 teaspoons of baking powder. It works just as well.
Milk: Any type of milk is fine. For a dairy-free option, use oat, almond, or soy milk. I've made them with oat milk and noticed no difference in taste or texture.
Corned beef: You can use either leftover roast corned beef or canned corned beef. If using canned, break it up well with a fork so it mixes evenly.
Onion: Brown or yellow onion both work. If you're out, spring onions or shallots can also be used.
Tomato: Fresh tomato adds moisture, but you can skip it or use chopped bell pepper instead for a bit more crunch.
Olive oil: Any neutral oil with a high smoke point works here—try canola, sunflower, or avocado oil.

TROUBLESHOOTING TIPS FOR CORNED BEEF FRITTERS

Like any recipe, things don't always go as planned. If you're finding your fritters are too runny, too greasy, or not as crispy as you'd like, don't worry—I've got you covered with some easy fixes:

Too runny? If your batter is too thin and doesn't hold its shape, simply add more flour, 1 tablespoon at a time. You want the batter to be thick enough to scoop with a spoon but not pour like liquid.
Falling apart in the pan? If your fritters are breaking up, make sure to let them cook undisturbed for a few minutes before flipping. This helps them set and firm up. If needed, lower the heat slightly to avoid burning before they've fully cooked.
Greasy fritters? If your fritters are absorbing too much oil and becoming soggy, your oil might not be hot enough. Always test a small amount of batter in the oil first. The fritters should sizzle right away. If they don't, the oil needs more heat.
Not crispy enough? Don't overcrowd the pan. Cooking in batches ensures your fritters have enough room to crisp up. Too many fritters at once will release moisture, making them soft instead of crispy.

HOW TO REHEAT FRITTERS

Heat oven to 180C / 350F. Pop fritters on a baking tray lined with baking paper or a silicon mat, and place tray in the oven for 10 minutes, or until fritters are heated all the way through.

You can reheat in the microwave, although, I find this method makes the fritters soft and soggy and I don’t recommend it.

NUTRITIONAL INFORMATION FOR CORNED BEEF FRITTERS

Curious about the nutritional value of this comfort food? Here's a breakdown of the calories and nutrients in each fritter to help you enjoy them guilt-free!

Per fritter:

Calories: ~180
Protein: 9g
Carbohydrates: 14g
Fat: 10g
Saturated Fat: 1.5g
Fiber: 1g
Sugar: 2g
Sodium: 300mg

Nutritional values are approximate and can vary depending on the ingredients used.

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RECIPE

Corned Beef Fritters

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

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.

4 Stars (86 Reviews)

servings

8

Scale

Instructions

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.

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 tablespoon 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 plain / all purpose flour and baking powder. For this recipe use 1 cup of plain / all purpose and 2 teaspoons of baking powder.
If reheating, do so on a baking tray in the oven on 180C / 350F until warmed through. The microwave makes them go soft & soggy.
They are suitable for freezing. Wrap individually in cling film then place in an airtight container or freezer bag.