Crispy Bacon Corn Fritters

These crispy, chunky corn fritters with bacon and herbs are positively addictive. Great as a snack and perfect for brunch.

Ingredients and Substitutions

I wanted to develop a corn fritter recipe that was absolutely packed with corn kernels. More corn than batter, was the brief I gave myself. To level them up, I decided to add a generous amount of crispy, chopped bacon. I flavored these fritters with fresh basil, chives and a pinch of chilli flakes. I also added a handful of grated cheddar cheese but that’s an optional extra.

• Corn. I used frozen corn kernels but you could use canned or fresh corn too.
• Bacon. I use streaky bacon.
• Flour. 
• Cornstarch. 
• Eggs
• Milk.
• Baking powder. 
• Fresh herbs. I used basil and chives. Cilantro/coriander or spring onion/green onion would work too. 
• Chilli flakes. Cayenne pepper or fresh jalapeños can be substituted.
• Cheese. I used cheddar but Monterey Jack, Gruyere, etc. will all be delicious.
• Salt and black pepper.
• Oil, for frying. I used canola oil but any neutral vegetable oil will work.

How to make corn fritters

1. The best way to cook bacon: I like cooking bacon in a sheet pan in the oven. This method delivers consistently crispy bacon without the mess and fuss of cooking it in a pan on the stove. An air fryer also works great for this. Once the bacon is cooked, chop into bite-size pieces and set aside.
2. Make the corn fritter batter: In a large bowl, whisk the dry ingredients together then stir in the wet ingredients and mix until a smooth batter forms. Add the corn, bacon and herbs to the mixture and mix well.
3. Fry: Heat approximately 1cm of oil in a large skillet or frying pan set over medium-high heat. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crisp on both sides and cooked throughout – approximately 2-3 minutes per side. Remove from the pan and allow to drain on paper towels or a wire rack set over a baking sheet.
4. Serve: Serve hot with a squeeze of lemon or lime juice and a dipping sauce of your choice.

Can I make this ahead?

These fritters are best served freshly fried and hot but you can definitely make them ahead. They will last for 2-3 days in an airtight container in the fridge. To reheat leftovers, place on a baking sheet and bake for 10-15 minutes until hot throughout. The corn fritters/corn cakes can also be frozen for up to 3 months. Layer the fritters with parchment paper in a freezer-safe container or freezer bags before freezing.

Corn fritter recipes