Skip to Content

Crispy Corned Beef Fritters

Corned beef fritters are a proper nostalgic recipe, delicious crispy patties held together in a light batter flavoured with a little mustard.

They are quick too, they take around 15 minutes to prepare and cook in under 10 minutes!

Crispy canned corned beef fritters with fried egg and beans.

Corned Beef Patties

My love of global cuisine is hardly hidden under a bushel here, the memories of the food I ate growing up are also never far from making an appearance.

These delicious and fun corned beef fritters are built on those magical memories.

Corned beef makes regular appearances here, and although I usually source most of my meat from a great local butcher, I’m not averse to meat from a tin!

This recipe joins recipes like a corned beef and potato pie, corned beef stew with baked beans, corned beef sandwiches and, of course, corned beef hash.

Chunks of bully beef are cooked in a fairly light batter flavoured with a little mustard and white pepper.

Then they are quickly shallow fried until crispy and golden on the outside and light and fluffy inside.

They will go from your cupboard to your table in under 30 minutes, go on, get stuck into to a bit of food nostalgia!

Crispy corned beef fritters cut open to show texture served with fried egg and beans.

Frequently Asked Questions

Can I just slice the corned beef, dip it into the batter and fry it?

This is the method that I use in my recipe for Spam fritters, but it does not work as well with corned beef.

The fat content of corned beef means that it can become a little sloppy and even break when it is deep-fried.

This method of suspending chunks of bully beef in batter and shallow frying them works much better.

Is there a substitute for corned beef?

No, it is a unique product, one that you may think is particular to the UK, but most of it comes from Brazil and it is consumed across a host of countries.

Can I deep fry these fritters?

Yes, but you will need to make the batter a little thicker, an extra tablespoon or two of flour should be enough.

Fry them at 170°C or 340°F for 5-7 minutes.

Can I make these fritters in advance?

I would not consider this a “make-and-reheat meal”. The fritters will become soggy when cooled and refrying them will only make that worse.

As a result, they are at their very best straight from the pan.

Close-up crispy canned corned beef fritters with fried egg and beans.

Serving Suggestions

I’ve served my corned beef fritters with a fried egg and some baked beans in these pictures. Mainly because those are my childhood memories, and they always hit the right note!

If you are not from the UK, don’t fret because you can make your own homemade baked beans.

However, they would also be awesome with chips, mushy peas and some ketchup.

You can cook chips in the air fryer, or even fry proper chippy chips if you want to go the whole hog!

Overhead crispy canned corned beef fritters with fried egg and beans.

Equipment Used

I only name-check brands of equipment if think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/stovetop.
  • 30cm or 12″ frying pan.
  • Spatulas.
  • Mixing bowl.
  • Whisk.
  • Weghing scales and or measuring cups and spoons.
  • Dessert spoon.
Crispy fried corned beef fritters served with a fried egg and baked beans.
Yield: 2 Servings

Canned Corned Beef Fritters Recipe

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

These delicious crispy corned beef fritters are a glorious hark back to my childhood, canned bully beef held together by a simple mustard batter and all in under 30 minutes!

Ingredients

  • 1 Large Egg + 1 Egg Yolk
  • 75g (7 Tbsp) Self Raising Flour
  • 1 Tbsp Cornflour
  • 2 Tbsp Milk
  • 1 Tsp Dried Mustard Powder
  • ½ Tsp Salt
  • Generous Sprinkle of White Pepper
  • 1 Small (35-40g) Echalion Shallot
  • 340g (12oz) Tin Corned Beef
  • Oil for frying

Instructions

  1. Add the egg, egg yolk, self-raising flour, cornflour, milk, mustard powder, salt and white pepper to a large mixing bowl and whisk to form a quite thick batter.
  2. Cut the shallot in half, peel it and then dice it as finely as you can, then add it to the batter.
  3. Remove the corned beef from the tin and then cut it into a 6-8mm (just over ¼") dice. Then mix it through the batter, you should have quite a lumpy mix that will just hold together.
  4. Heat a 30cm or 12" frying pan (nonstick helps) over a high-medium heat with enough oil to form a 2-3mm layer in the bottom of the pan.
  5. When the pan is hot dollop in a couple of dessertspoons of the batter per fritter into the oil, pushing them down to form a flat patty, and then cook until golden on the base. This will take 3-4 minutes.
  6. Then flip and give them another 2-3 minutes. Serve hot!

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 777Total Fat: 52gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 353mgSodium: 2732mgCarbohydrates: 34gFiber: 2gSugar: 3gProtein: 40g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Skip to Recipe