Friday, 29 May 2015

Corned Beef Fritters



1 cup self-raising flour
1 large egg, beaten
1 cup milk
1/2 teaspoon sugar
pinch of salt
(Just double the above ingredients for more fritters)
Italian parsley
Leftover corned beef approx. 4 thick slices, cubed
1 tomato
1 onion

Let's cook fritters:
  1. Sift the flour into an average sized mixing bowl
  2. Add the egg and the milk
  3. Beat until mixture is smooth with no lumps

Prepare the batter filling:
  1. Dice or slice your corned meat
  2. Slice an onion very finely
  3. Dice a ripe tomato finely
(If you just prefer cooked meat in your fritter it is still delicious if you omit the tomato and onion)

Heat a frying pan at this stage and add a shallow layer of frying oil.
Add the meat and onion and tomato to the batter mixture and mix in lightly ensuring that there is enough mixture for each fritter to contain meat, and tomato and onion.
Chopped parsley may be added at this stage but that is optional.
Add tablespoons of the batter mixture to the hot, shallow oil and fry on both sides until golden brown. Check that there is still no uncooked batter in the fritter by pressing the fritter lightly with a spoon. If some batter oozes out, they need to be cooked longer.
Drain the fritters on absorbent paper and keep warm in the oven on a very low heat while the others are being cooked.
Serve at once with tomato sauce.

Best wishes


1 comment:

  1. Yummy sounding fritters Pauline! Great idea to extend the corned beef too :D


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