Crispy Corned Beef Fritters (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound russet potatoes, peeled and coarsely shredded (about 3 medium potatoes)
02 -
2 cups roughly chopped corned beef
03 -
1/2 cup sliced green onions, both white and green parts
04 -
2 garlic cloves, finely minced
05 -
1 large egg, beaten
06 -
1/3 cup cornstarch
→ Seasonings & Cooking
07 -
2 teaspoons kosher salt
08 -
1/2 teaspoon freshly ground black pepper
09 -
2 tablespoons salted butter
10 -
1/4 cup extra virgin olive oil
11 -
Flaky sea salt for finishing
# Instructions:
01 -
Using a box grater or food processor with shredding attachment, shred the peeled potatoes with the larger holes. Wrap the shredded potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
02 -
In a large mixing bowl, combine the dried potatoes, green onions, minced garlic, kosher salt, black pepper, and beaten egg. Mix everything together until well combined. Add the cornstarch and chopped corned beef, then gently fold everything together with a rubber spatula, sprinkling the cornstarch evenly throughout the mixture.
03 -
Place a large frying pan over medium-low heat and let it get nice and hot. Add the butter and olive oil, swirling the pan until the butter completely melts and combines with the oil.
04 -
Scoop about 1/4 cup of the mixture and gently shape it into a round patty with your hands - don't worry if it seems loose, just form it as best you can. Place it in the hot pan and repeat with 3-4 more fritters, making sure they don't touch each other or crowd the pan.
05 -
Let the fritters cook undisturbed for 3-5 minutes until they develop a beautiful golden-brown crust on the bottom. Carefully flip them over and cook for another 3-5 minutes until the second side is equally golden and crispy.
06 -
Transfer the finished fritters to a wire rack and immediately sprinkle with flaky sea salt. If you need to keep them warm, place them in a 200°F oven. Continue cooking the remaining batter in batches, adding more oil and butter to the pan as needed and letting it heat up before adding the next batch.
# Notes:
01 -
Salt draws moisture from potatoes over time, so after your first batch hits the pan, tilt your bowl and place a paper towel at the bottom to soak up any extra liquid that forms.
02 -
A cast iron skillet works best for these fritters since it conducts heat so well and gives you the crispiest exterior.
03 -
Store leftover fritters in the refrigerator for up to 5 days in an airtight container. To reheat, pop them in a 350°F oven on a wire rack or use an air fryer at 325°F for 5-7 minutes until they're hot and crispy again.