Favourite Chunky Beef Fritters

Got leftover Sunday roast staring back at you from the fridge? Turn it into something crisp and craveable. Cubes of cooked roast beef take a swim in an egg-and-milk batter, a roll through seasoned self-rising flour, then a quick plunge into hot oil.

Because the beef is already cooked, the frying is all about the coating: the self-rising flour puffs into a light, crackly shell while the inside warms back through. They come out browned and crunchy outside, juicy in the middle.

Drain them on paper towels and eat them hot, while the crust still shatters. They make an easy appetizer or a hearty snack with a sharp dipping sauce, and they stretch one roast into a second meal.

Chef Tips

• Get the oil properly hot before frying, so the coating crisps fast instead of soaking up grease.
• Pat the beef chunks dry before battering; surface moisture keeps the coating from clinging.
• Fry in small batches so the oil temperature doesn’t crash and steam the fritters soft.
• Go easy on added salt in the dredging flour, since the roast and batter already carry seasoning.

Variations

• Whisk a spoon of mustard or horseradish into the egg batter for a tangy kick.
• Add garlic powder, paprika, or a pinch of cayenne to the dredging flour.
• Serve with horseradish cream, barbecue sauce, or a peppery gravy for dipping.