I’m always looking for something fun to do with my leftover Corned Beef. I know it’s always good the next day just as is, but we so seldom have Corned Beef I really like to do something special. These Corned Beef Fritters are it!
I just mixed up some of our leftover corned beef, a little sauerkraut and a little (well a lot) of cheese, a few flavorings and stuffed it all in the center of a ball made from our leftover mashed potatoes…then I breaded and deep fried those suckers. And served them with home-made 1,000 Island Dressing.
They were the bomb! Which led me to speculate on names for these. I thought about Corned Beef Bombs or Reuben Bombs but then nixed the whole bomb thing because I thought it was too close to the Irish Car Bomb Cocktail or Cupcakes.
And if I might go on a rant, that name is insulting and I fail to see the humor in it. We wouldn’t want something named after any of the violent disasters that have happened in the States, would we?
So then I thought maybe I’d call them Corned Beef Balls, then I thought for a half a minute about the unfortunate name of Leprauchan Balls which made me laugh because I have a sick sense of humor. Just sick. So Corned Beef Fritters they are. That’s certainly neutral enough! But the flavor isn’t neutral at all. They’re pretty amazing!
If I were going to do one thing differently, I think add just about two or three tablespoons of soft cream cheese to the filling mix. They were a little difficult to fill because the corned beef/cheese mixture was a little “fluffy.” Besides, they’d be even creamier then and the filling wouldn’t just kind of disappear into the potato part.
Make sure to fry these slowly because they’re kind of large and you need a little time for the center to get melty before the outside is too dark. Hope you enjoy them!! They’d be great with a beer on a game day!
Corned Beef Fritters
- 2 cups flour
- 2 eggs
- 2 1/2 cups breadcrumbs
- 2 teaspoons finely chopped chives (optional)
- 2 teaspoon finely chopped parsley (optional)
- abt 3 cups cold, leftover mashed potatoes
- 1 cup grated Swiss cheese
- 1/2 cup finely diced corned beef
- 1/4 cup drained and chopped sauerkraut
- 3 tablespoons softened cream cheese
- 1 teaspoon Dijon mustard (or other mustard of choice)
- 1/2 teaspoon honey
- salt and pepper to taste
- Oil for frying
- Thousand Island Dressing for serving
Prepare breading station. In one bowl, place the flour and season with salt and pepper if desired. In another, place two eggs and thin with about two tablespoons of water. In the third bowl, add about 2 1/2 cups breadcrumbs and season with salt and pepper, add herbs if using and mix.
For the filling, mix together the cheese, corned beef, sauerkraut, cream cheese, mustard, honey and salt and pepper as desired. Taste and adjust flavoring to your liking.
Take heaping 1/3 cup of the mashed potatoes (a scoop works well for this) and place in your palm. Using your other hand, make a well in the potatoes and spoon in about a good, heaping teaspoon of the filling mixture. Close the potato over the filling, turning the ball around and smoothing out any cracks.
Place ball into the flour mixture. Make several balls in the same manner and place them into the flour as well. Working with one ball at a time, roll in the egg mixture and then in the breadcrumbs and set aside. Repeat until all the potato mixture is gone.
When ready to cook, heat enough oil to come up to a depth of about 4 inches in a deep pan to about 325 degrees. Working with two or three balls at a time, drop the balls in the oil, stirring around a bit and heat until the crust is nicely browned. When frying foods, they will continue to darken when removed from the oil.
Set aside on a rack to drain and cool for two to three minutes before serving with Thousand Island Dressing.
I’ll be bringing this recipe to Angie’s Fiesta Friday, hosted this week by the incomparable Jhuls @ The Not So Creative Cook. Do stop by and take a peek at all the bloggers linking up their best creations.