Meat fritters recipe

These fritters may be considered old-fashioned, but there is no denying the flavour. This is a great recipe for using up leftover corned beef, as you’ll probably have all of the other ingredients in your kitchen. They’re perfect for a light meal, lunch box filler, or picnic – you could even sandwich them in burger buns.  

How to make meat fritters: key tips

For the lightest, tastiest batter, whatever you do, don’t skip the resting stage. As the batter rests, it will thicken and the milk will soften the flour and dissolve any lumps. Starches and proteins in the flour will also be released, which will ensure your fritters are light and airy, rather than dense and chewy.

While your batter is resting, chop up the beef, tomatoes and onion. Make sure the pieces are nice and small so that your fritters don’t break apart in the pan when you go to turn them. Also choose ripe tomatoes so that you get a lovely sweet tang throughout. I would remove the seeds when I chop them, so that the liquid doesn’t make the fritters soggy.

After adding the spoonfuls of fritter batter to the pan, quickly flatten them gently with a spatula so that they will cook through evenly. Cook your fritters until they are golden on both sides (see notes, below), before transferring them to a plate lined with paper towel to drain away any excess oil. 

Key ingredients in this meat fritters recipe

Corned beef is a budget cut and is essentially beef cured in a salt solution. As such, it has a strong ham-like flavour, making it perfect for fritters like these.

The tomato, onion and corn add flavour and cut the richness of the corned beef, while the basic batter is the binder that holds  the pieces of meat and vegetables together.

For more corned beef, here are 13 corned beef recipes so you can dine out on this classic. This slow cooker corned beef looks pretty yum.

This recipe was originally submitted by TrishJ, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.