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.