It’s hard to believe that March is already here. With it comes Spring (even if the weather doesn’t agree), St. Patrick’s Day, and Kansas Agriculture Month! This week I’m tying it all together with some corned beef fritters made with Kansas beef, sunflower oil, and the most AMAZING dipping sauce. You really MUST give them a try!This month, in honor of Kansas Agriculture and the hard working men and women who help put food on our tables, the Kansas Department of Agriculture is teaming up with Dillon’s for a Statewide Food Drive to ensure that there is food on EVERY table. I just love that! You can donate to the Neighbor to Neighbor food drive at any Dillon’s store, or online at the Harvesters Virtual Food Drive page.
When it comes to getting food on YOUR table, I’m here to help. This week I’m sharing a mouthwatering corned beef fritter recipe that the whole family will love! Starting with Corned Beef in the Electric Pressure Cooker, just roll these fritters up, fry them in some Kansas Sunflower Oil, and dip in my favorite sauce EVER- You’ve got St. Paddy’s Day in the bag!
Corned Beef Fritters with Dipping Sauce
1 cup mayo
6 Tbs. ketchup
2-3 tsp. prepared horseradish, or to taste
Drizzle of Worcestershire sauce
4 cups mashed potatoes (this recipe is a great way to use leftovers!)
2 cups finely chopped cooked corned beef
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
2 cups sauerkraut, very well drained and all moisture squeezed out (my favorite sauerkraut is from Hoganville Family Farms!)
1/2 tsp. granulated onion
3-4 scallions, green parts only, finely minced
2 eggs, beaten
2-3 Tbs. water
2 cups panko crumbs
Vegetable oil, for frying fritters (Or if available, try Wright Farms Sunflower Oil – my favorite for this recipe)
To prepare sauce, place all ingredients into a small a bowl and combine well; refrigerate.
In a large mixing bowl, combine mashed potatoes, shredded corned beef, cheeses, sauerkraut, granulated onion, and scallions. Using a cookie scoop, scoop fritter mixture into balls about the size of a golf ball, then smooth each fritter by rolling them gently between with your hands.
Whisk eggs with water in a bowl; place panko crumbs into a separate shallow dish.
Dip each fritter into the egg mixture, then coat well with panko crumbs. Refrigerate fritters for at least 30 minutes before frying to help fritters hold their shape. (Chilling is suggested, but not an absolute, FYI.)
Pour about 2” of vegetable oil into a Dutch oven or a deep cast iron skillet. When oil is hot, (approx 350 degrees F.) quickly fry fritters, working in batches, a few at a time, until fritters are a deep golden brown.
Serve fritters at once with dipping sauce on the side. Delish!!
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, March 2018. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
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