Ingredients
Fritter Mixture
- 1 lb russet potatoes peeled and shredded (about 3 medium sized potatoes)
- ½ cup green onions sliced (greens and whites)
- 2 cloves garlic minced
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 large egg whisked
- ⅓ cup cornstarch
- 2 cups corned beef roughly chopped
Cooking Fats and Finishing
- 2 tablespoons salted butter
- ¼ cup extra virgin olive oil
- Flaky sea salt to finish
Instructions
- Prepare the Potatoes: Peel and shred the russet potatoes using a box grater or food processor shredding attachment to create larger shreds for texture.
- Remove Excess Moisture: Place the shredded potatoes into a clean dish towel and wring out as much water as possible to prevent soggy fritters.
- Mix Ingredients: In a large bowl, combine the shredded potatoes, sliced green onions, minced garlic, kosher salt, black pepper, and whisked egg. Mix well to combine all ingredients evenly.
- Add Cornstarch and Corned Beef: Sprinkle the cornstarch evenly over the mixture then fold in the roughly chopped corned beef using a rubber spatula to incorporate everything thoroughly.
- Heat the Pan: Warm a large frying pan over medium-low heat. Add the salted butter and extra virgin olive oil, swirling the pan until the butter has fully melted and combined with the oil.
- Form Patties: Scoop out ¼ cup of the fritter batter and shape it into a round patty with your hands. Note that the mixture won’t stick tightly but should hold together enough for frying.
- Fry the Fritters: Place 3-4 patties in the pan without crowding, ensuring they do not touch. Fry for 3-5 minutes on one side until golden brown, then flip and cook the other side for an additional 3-5 minutes.
- Keep Warm: Transfer cooked fritters to a wire rack and sprinkle with flaky sea salt. Place them in a 200℉ oven to keep warm while you cook the remaining fritters.
- Repeat: Repeat forming and frying fritters with the rest of the batter. If the pan fats are depleted, add more butter and olive oil and allow to heat before continuing.
Notes
- Salt causes potatoes to release water over time; after the first batch, push the mixture to the side and place a paper towel beneath to absorb extra moisture.
- A cast iron skillet is preferred for the best heat conduction and crispiness.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat fritters in a 350℉ oven on a wire rack or in a 325℉ air fryer for 5-7 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
