⚡️Corned Beef and Corn Fritter Blitz! (Aussie & Kiwi Style)
Looking to use up leftover corned beef in a fun and delicious way?
Look no further than these corned beef and sweetcorn fritters.
This recipe combines the salty goodness of corned beef with the sweetness of corn kernels, creating a flavour explosion in every bite.
Perfect for a quick and easy weeknight meal, these fritters are sure to be a hit with both Aussies and Kiwis alike.
Imagine golden brown fritters packed with juicy corned beef and pops of sweetcorn, perfect for dipping in your favourite sauce!
Looking to expand your corned beef fritter repertoire? We’ve got you covered! Find a variety of recipes, helpful hints, and creative twists to take your fritters to the next level.
Winning Corn & Corned Beef Patties Recipe
Sweetcorn & corned beef fritters - a match made in fritter heaven! This recipe is perfect for a fuss-free lunch or weeknight dinner.
Equipment
- Large mixing bowl
- Potato masher (optional)
- Cheese grater (optional)
- Cutting board
- Sharp knife
- Spoon
- Spatula or wooden spoon
- Frying pan or skillet,
- Tongs
- Paper towels (for draining)
Ingredients
- 200 g cooked and chopped
corned beef - 1 cup sweetcorn kernels fresh or frozen
- ½ finely diced red onion
- 1 deseeded and finely chopped red chilli optional
- 1 tbsp chopped fresh coriander leaves
- ½ cup plain flour
- ½ cup grated cheddar cheese optional
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp chilli powder adjust to your spice preference
- 2 lightly beaten eggs
- ½ cup milk 125ml
- salt and freshly ground black pepper to taste
- Vegetable oil for frying
Instructions
- In a large bowl, combine the 200 g cooked and chopped
corned beef , 1 cup sweetcorn kernels, ½ finely diced red onion, 1 deseeded and finely chopped red chilli (if using), and 1 tbsp chopped fresh coriander leaves. - In a separate bowl, whisk together the ½ cup plain flour, ½ cup grated cheddar cheese (if using), 1 tsp ground cumin, 1 tsp paprika, ½ tsp chilli powder, and salt and freshly ground black pepper.
- Make a well in the centre of the dry ingredients and add the 2 lightly beaten eggs and ½ cup milk. Whisk until just combined - be careful not to overmix!
- Fold the wet ingredients into the dry ingredients until just incorporated. The batter should be slightly thick and chunky.
- Optional: Chill the batter in the fridge for 30 minutes for a crispier fritter.
- Heat enough Vegetable oil in a frying pan over medium heat to come about 1cm deep.
- Spoon tablespoons of batter into the hot oil, flattening them slightly with the back of the spoon.
- Fry for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- Serve hot with your favourite dipping sauce, such as spicy tomato sauce, simple barbecue sauce, or aioli.
Notes
Tips:
- Don't overmix the batter - a few lumps are okay! Overmixing can lead to tough fritters.
- If the batter seems too thick, add a splash more milk.
- You can adjust the amount of chilli powder to your desired spice level.
- Feel free to add other ingredients to the fritters, such as grated vegetables (carrot, zucchini), chopped fresh herbs (parsley, chives), or cooked diced potato.
- Leftover fritters can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a frying pan or oven.
Serving Suggestions:
- Serve the fritters on their own as a light lunch or snack.
- Pair them with a side salad for a complete meal.
- Top them with a dollop of sour cream and chopped chives for a decadent treat.
- Tuck them into a burger bun with your favourite toppings for a delicious fritter burger.
- Serve them as part of a buffet or part of a Finger Foods spread.
Moana Tuputala
19/06/2024 @ 3:17 pm
Gee you got some good recipes for corned beef. I didn’t change the recipe at all and it tasted soo good. I think it needs the cheese in it to hold it together.