These crispy, chunky corn fritters with bacon and herbs are positively addictive. Great as a snack and perfect for brunch.
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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.
- 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
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.
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.
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. 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.
What to serve with corn fritters
I like serving these fritters with a simple dipping sauce (even a dollop of sour cream works well) and creamy avocado (or a delicious avocado tomato salad) for a simple meal. However, they make a great side dish for grilled chicken or simple snack served with a squeeze of lemon or lime.
Corn fritter recipes
Crispy bacon corn fritters
- 250 g (½lb) bacon
- 1 cup flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 egg
- ½ cup milk
- 3 cups corn kernels Thawed if using frozen. Fresh or canned corn will also work.
- 3 tbsp chopped chives
- 2 tbsp chopped basil
- 1 tsp chilli flakes
- 3 tbsp oil
- Preheat the oven to 200°C/390°F and line a baking sheet or sheet pan with parchment paper.
- Lay the bacon in an even layer on the pan then place in the oven. Allow to cook for 10-12 minutes or until done to your preference.
- Remove the bacon from the oven and chop into bite-size pieces. Set aside.
- To make the batter, whisk the flour, cornstarch, salt and baking powder together in a large bowl.
- Add the egg and milk and mix until a smooth batter forms.
- Stir the bacon, corn and fresh herbs into the batter.
- Heat approximately 1cm of oil in a large skillet or 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.
- Serve hot with a squeeze of lemon or lime juice.