Ingredients Needed
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
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
