Bacon and corn fritters are a quick and easy recipe that work for breakfast, lunch or dinner! With a simple batter that uses everyday ingredients it takes minimal effort and time to whip these up. Bacon corn fritters will become the family's favorite simple fritter recipe.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Simple ingredients: everything that you need to make the recipe can be easily found at your local grocery store. They are year round ingredients that are readily available.
- Back to basics: sometimes it is nice to make a super simple recipe that gets dinner done without breaking a sweat. This is that easy recipe 😉👍.
- Versatile: these fritters work for breakfast, brunch, the lunch box filler or dinner. It is a handy recipe to have up your sleeve which will tick a variety of needs boxes.
- Veggies: these healthy corn fritters are loaded with 2 full tins of corn. The kernels positively burst in your mouth and are a great way to get vegetables into a recipe that are not as obvious as a corn cob on the side of a main dish.
- Cafe style food: from the comfort of home. It can be nice to head out and about for a sunny blue sky breakfast at your favorite cafe. This bacon corn fritter recipe lets you enjoy that type of food from the convenience if your very own kitchen 😉👌.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Olive oil: we use this to cook the fritters in using a frying pan on the stove.
- Salt and pepper: we use a little salt and black pepper to season the fritters.
- Eggs: the eggs get whisked together and they then help bind the fritter batter together.
- Garlic powder: an excellent pantry staple that is handy to have when you need it. This is another of the ingredients that we are using to season the fritter batter.
- Onion powder: as above, this is so handy to have in the pantry to grab when needed. Saving time and tears, it ticks with onion box without the peeling and chopped.
- Dried chives: from the onion family, these add a touch of flavor to the fritters with convenience. Another handy pantry staple to have.
- Milk: this gets added to the batter as one of the wet ingredients.
- Self-raising flour: this helps to give our fritters a little lift and fluffiness.
- Cheese: I like to freshly grate cheese from a block using a hand held grater when making these fritters. They become a little cheesy 🤣👍. I find that it is softer and tastes a little fresher than pre grated cheese. A cheddar or tasty cheese will be perfect.
- Corn: we need 2 x tins of corn. We open the cans and then pour them into a sieve and rinse these over the sink, shaking off any excess water before adding them to the batter.
- Bacon: diced bacon is ideal as the pieces have a robust chunky texture will have a chewy bite to them.
Tasty Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by cooking the bacon.
- Cook the bacon (Photo 1)
- Whisk the eggs (Photo 2)
- Add the flour, garlic powder and onion powder to a bowl (Photo 3)
- Add the chives, salt and pepper (Photo 4)
👩🍳 How to Make Bacon And Corn Fritters
We start the recipe by cooking the bacon. To do so place a large frying pan onto the stove and turn the heat to high. Add the diced bacon and cook for 3-4 minutes.
Then use a slotted spoon to lift the cooked bacon up and out of the frying pan. Once the bacon is cooked crack the eggs into a small bowl and use a fork to whisk them.
Next, we add the dry ingredients to a large mixing bowl. Start with the self-raising flour and then add the garlic powder, onion powder, dried chives, salt and pepper. Use a wooden spoon to stir these together.
Next make a well in the centre of the dry ingredients and add the whisked eggs and flour. Then stir to combine.
- Stir to combine the dry ingredients (Photo 5)
- Add the whisked eggs (Photo 6)
- Add the milk (Photo 7)
- Stir to combine (Photo 8)
After we have combined both the wet and the dry ingredients we can add the savory fillings to the fritter batter.
- Add the corn and cooked bacon (Photo 9)
- Add the cheese and stir to combine (Photo 10)
- Portion into the pan (Photo 11)
- Cook the fritters in batches (Photo 12)
🌽 Corn And Bacon Fritters
Transfer in the drained corn and cooked bacon then add the cheese and stir to combine.
Then place the same pan you used to cook the bacon (no need to rinse or clean) onto the stove and add the olive oil.
Turn the heat to high and give the oil a squish around in the pan.
Let the oil heat for a couple of minutes and hold your palm above the pan so that you can feel the heat.
Once you do, take the ice cream scoop and portion the fritter batter out into the bottom of the pan. You will gently need to push the tops of the fritters down (with the back of the ice cream scoop) to help them form their round shape.
Working in batches cook the fritters for 3-4 minutes per side. Then use a slotted turner to flip the fritters to the other side and cook this side for 3-4 minutes also.
Once the fritters are cooked you can use the slotted turner to lift them up and out of the pan and place them onto a paper towel lined chopping board. Then you can repeat this process until all of the fritters are cooked.
🍽 Serving Suggestions
Sauce is a definite yum when it comes to serving these corn and bacon fritters. From a good dollop on top of the stack to a small bowl that gets drizzled over the top.
The sauce that you see in the photos throughout the post is the Horseradish Yogurt Sauce. It has a little tang to it. I do add a small amount of fresh parsley to the food processor bowl when I am making it to serve with fritters as I find it adds an extra pop of texture and colour.
If you want to check out all of the homemade sauces you can choose from, they are all in the one spot.
The lemon wedges, parsley and freshly ground black pepper add some extra flavor and texture and are a simple way to garnish the dish without going to loads of effort.
👍 How to Guide
How to Store
Store leftover fritters in a sealed, airtight container or plate with cling wrap in the fridge for 2-3 days. They can be consumed hot or cold.
How to Freeze
Allow the fritters to fully cool and then portion them into zip lock plastic bags, push the air out and seal. The fritters can be frozen for up to 3 months.
How to Reheat
Reheat leftover fritters in the microwave on a plate with cling wrap. They will take around 2 minutes to heat through on high.
Or you can place them back into a frying pan and heat one side, then flip to the other side and heat that side also.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can omit the bacon for a vegetarian fritter recipe.
- Or you can use ham in place of the bacon for something different.
- You can use fresh chives in place of the dried ones if you have them or want to use them.
- You can use milk of your preference be it cow's milk, almond milk or your favorite milk.
- If you want to use sweet corn that will work, however, the batter ratio would need to be changed to use creamed corn, so I don't recommend making that switch.
- I also don't recommend using frozen corn for these fritters. The liquid in that would throw out the ratio between our wet and our dry ingredients, plus it doesn't burst in your mouth the way tinned (non frozen corn) does.
- Avocado, coriander (cilantro) and salsa are another serving suggestion if you want to explore more ideas.
- Add a side of crispy bacon with the fritters if you want to have a 'big breakfast' to start the day.
- If you don't want to make a homemade sauce but you do want to serve the fritters with a dollop of something either sour cream or Greek yogurt will do the trick.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- There is no need to use oil to cook the bacon.
- There is no need to sift the flour for this recipe.
- An ice-cream scoop is a handy way to portion the wet batter into the frying pan.
- When cooking the fritters use the slotted spoon to gently push down on the top surface (once you have flipped it) this technique helps to push air out of the batter and ensures the centre cooks through.
- You might need to top up the oil in the pan as you cook the fritters. This will be more so the case with a non stick frying pan.
🤓 Frequently Asked Questions
What pairs well with corn fritters?
Corn fritters pair well with sauce and a simple side salad.
How do you get fritters to stick together?
You need to ensure that the oil in the frying pan is sufficiently hot so that when the wet fritter batter is added it starts cooking immediately. This heat helps the fritters stick together.
Is self raising flour better for batter?
Self-raising flour is the best flour to use for fluffy fritters. If you don't have it, you can use plain all purpose flour and add baking powder to it which will achieve the same effect.
😍 More Easy Dinner Recipes
Din, dins, is that what you call it? We affectionately call it that sometimes as a way to break up the day! Here are some more ideas with a variety of cook times to get your din dins sorted 😉👍:
- Chicken Ribs
- Easy Penne Bolognese
- Meatballs Alfredo
- Crispy Panko Pork Chops
- Crispy Fried Mushrooms
- Easy Pappardelle Bolognese
- Beef Ribs
- Marinated Chicken Thighs
- Saffron Sauce For Pasta
It is time for 'Winner Winner Fritter Dinner' my friend 🤣👌. You can also find all of my dinner recipes in the one spot.
Bacon and Corn Fritters
- 1 cup bacon diced, Note 1
- 1 ½ cups self raising flour no need to sift
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon dried chives
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 large eggs free range, whisked
- ⅔ cup/160ml milk
- 2 x 40 gram/15 oz tins corn kernels drained and rinsed, Note 2
- 1 cup cheddar cheese grated using a box grater, Note 3
- 2 tablespoon olive oil to cook the fritters
- black pepper
- flat-leaf parsely
- lemon wedges
- Cook bacon: place a large frying pan on the stove and turn the heat to high. Add the diced bacon and cook for 3-4 minutes until crispy and browned.
- Dry ingredients: add the self-raising flour, garlic powder, onion powder, dried chives, salt and pepper to a large mixing bowl. Use a wooden spoon to stir to combine.
- Wet ingredients: make a small well in the centre of the flour mixture and pour in the whisked eggs, then add the milk and stir to combine.
- Corn, bacon and cheese: add the corn and cooked bacon to the wet batter, followed by the cheese and then stir to combine.
- Cook fritters: use the same pan that you cooked the bacon in and add the olive oil. Wait until the oil has heated through. Then use an ice cream scoop to spoon the batter into portions and drop this into the bottom of the pan. Working in batches cook 2-3 fritters at a time. First cook one side for 3-4 minutes and then use a slotted spoon to flip the fritters to the other side. Then let this side also cook for 3-4 minutes. Once cooked use a slotted spoon to lift the fritters up and out of the pan and place on a paper towel lined chopping board.
- To serve: provide the Horseradish Yogurt Sauce for serving (optional) as well as some lemon wedges, black pepper and parsley to garnish.
- Note 1 - Bacon: you can purchase rindless bacon and chop it yourself or for convenience purchase store bought diced bacon. I enjoy using the diced bacon as I find the pieces have a robust chewy texture.
- Note 2 - Corn: this is 2 x 400 gram tins of corn kernels drained and rinsed. For my USA friends, the approximate equivalent is 2 x 15 oz (425 grams) tins from Walmart.
- Note 3 - Cheese: we want a robust pizza type cheese. Not mozzarella as it can be bland on its on but cheddar cheese or tasty cheese. I don't recommend parmesan cheese or pecorino romano cheese as a substitute.
- Portion size: I recommend aiming for at least 2 fritters per person. More for a hungry appetite or less for little ones. The recipe makes 12 - 14 fritters when portioned with a standard size ice cream scoop with lever.