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Corned Beef Fritters with Dipping Sauce | Chef Alli's Farm Fresh Kitchen

Corned Beef Fritters with Dipping Sauce

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! #cornedbeef #StPatricksDayRecipes 

Course Appetizer, Main Course
Cuisine American, Irish
Keyword corned beef, fritters, horseradish sauce, St. Patrick's Day
Author Chef Alli

Ingredients

Sauce

  • 1 cup  mayo
  • 6 Tbs. ketchup
  • 2-3 tsp. prepared horseradish or to taste
  • Drizzle of Worcestershire sauce

Fritters

  • 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)

Instructions

  1. To prepare sauce, place all ingredients into a small a bowl and combine well; refrigerate.
  2. 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.
  3. Whisk eggs with water in a bowl; place panko crumbs into a separate shallow dish.
  4. 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.)
  5. 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.
  6. Serve fritters at once with dipping sauce on the side. Delish!!