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This sweetcorn fritters recipe with bacon reminds me of a great hush puppy but with a decided sweetness from the corn kernels and a kick-in-the-pants fabulous, garlicky dipping sauce to go with it.
When they’re cooking, it smells like cornbread or hush puppies (which are similar to cornbread but typically with more seasonings and usually deep fried). Once you bite into one and dip it in the flavorful sauce, you’ll be hooked!
This is an easy corn fritters recipe, and I will guide you step by step to making them so they stick together and form great patties that are great for a side dish or appetizer, for a weeknight dinner or for company. So stay tuned (or jump down to get the recipe right away – it’s okay).
Now if you’ve hung around my site for any length of time, you’ll know that I love bacon. It pretty much makes everything tastier. And these sweetcorn fritters are no different. I actually should change the name to Corn and Bacon Fritters, but we’ll leave it for now …
Not only are they cooked with bacon crumbled and incorporated in them, but these corn fritters with bacon are also cooked in bacon fat to enhance their flavors even more.
What to Serve with Corn Fritters
These sweetcorn fritters are great as an appetizer with the accompanying Garlic Paprika Dipping Sauce, but you could also serve them as a side dish for everyday or special occasions.
Try my Pork Tenderloin Roast or my Bacon Wrapped Meatloaf. Also consider my Bacon Wrapped Stuffed Chicken Breasts with Broccoli.
Great also served alongside roast chicken or just about any meat or veggie dish you’re having tonight.
How to Make Corn Fritters
First you will cook the bacon. And then the bacon fat left in the pan will be the oil you cook your corn fritters in. You’ll probably want to cook the sweetcorn fritters in batches, since it makes 6-8 cakes.
I like to leave about 2 tablespoons of oil in the pan for the first batch of corn fritters, dipping out some of the bacon fat and keeping it in a cup or container for the next batch.
The corn fritter mixture will be somewhat like dough that you will ball in your hands and form into a patty. When I’m forming the fritters, it’s like one hand is holding the mixture and one hand is forming it and making sure it’s staying within the boundaries.
As you’re cooking the bacon, you will want to thaw the corn and prepare the dipping sauce. Fresh corn is best for this recipe, but frozen is a great second option.
Thaw the corn by placing it in a colander and running warm water over it for about 30 seconds. Then let it just sit and drain over the sink or bowl until ready to add to the other ingredients.
While bacon is cooking and corn is draining, add the eggs to a medium-sized bowl and beat to scramble them. Next, add the green onion and mix.
Once the bacon is done, remove from the pan to drain on a paper-towel-lined plate. Leave behind in the pan all but about 2 tablespoons of bacon fat, and drain the rest into a cup for later use.
You will probably need the extra bacon fat you pour off to do your second batch of fritters, as this recipe makes 6-8 corn cakes.
Add the corn to the egg mixture and mix thoroughly. Once the bacon is cooled, crumble it into the corn mixture and mix.
Add in the corn meal and mix completely. The mixture will be like a thick batter that should ball easily in your hands.
Heat up skillet that has the bacon fat (if you didn’t keep the heat on).
You will now take a ball of corn fritter batter (between a golf ball and tennis ball in size) in your hand and gently squeeze to mash the mixture together. Then flatten into a round patty about 1/2 inch thick.
Add each fritter to the hot pan and cook on each side until browned. You’ll probably need to do the fritters in two or more batches, depending on the size of your pan.
Dipping Sauce For Corn Fritters with Bacon
This Garlic Paprika Dipping Sauce is so good, but it’s spicy … so beware! If you love garlic, this is for you. If you don’t love garlic, you can tone it down a bit.
I use garlic powder in the recipe, but it really depends on how fine your garlic powder is. If your garlic powder is very fine, it will be stronger in flavor for this recipe. If, however, you’re using garlic granules or a less fine garlic powder, then it won’t be quite as garlic spicy.
Either way, you can taste your way through the dipping sauce. And adjust to your preference, but also remember it’s a dipping sauce, not something you will be eating with a spoon ;-).
I think the combination of sour cream, paprika, garlic and onion powders, dill weed, dry parsley, salt and pepper, and cream is perfect for a dipping sauce.
It makes for a creamy, spicy, delectable dip that you could also use as a dressing for salads or coleslaw. I also think this dip would be fabulous as a dipping sauce for potato wedges or other veggies as well as a baked potato topping. The possibilities are endless!
I think it’s fabulous and perfect to dip the sweetcorn fritters in. I kept saying “mmm” to myself as I ate half of the corn fritters dipped in half the sauce (HA!) Will save the rest for when my boys get back from their camping trip day after tomorrow.
Sweetcorn Fritters Recipe
- 10 ounces fresh or frozen kernel corn (thawed, if frozen)
- 2 large eggs
- 4 slices meaty bacon
- 4 green onions or scallions, chopped about 1/4 – 1/3 cup
- 1-1/2 cups fine corn meal
Garlic Paprika Ranch Dipping Sauce
- 8 ounces sour cream
- 1 tsp paprika
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp dry dill weed
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup cream
- Cook the bacon. And then the bacon fat left in the pan will be the oil you cook your corn fritters in.
- As you're cooking the bacon, thaw the corn by running under warm water for about 30 seconds in a colander over the sink. Let the corn sit and drain until ready to add to the other ingredients.
- While bacon is cooking and corn is draining, add the eggs to a medium-sized bowl and beat to scramble them. Next, add the green onion and mix.
- Once the bacon is done, remove from the pan to drain on a paper-towel-lined plate. Leave behind in the pan all but about 2 tablespoons of bacon fat, and drain the rest into a cup for later use.
- Add the corn to the egg mixture and mix thoroughly. Once the bacon is cooled, crumble it into the corn mixture and mix.
- Add in the corn meal and mix completely. The mixture will be like a thick batter that should ball easily in your hands.
- Heat the skillet that has the bacon fat on medium (if you didn't keep the heat on).
- You will now take a ball of corn fritter batter (between a golf ball and tennis ball in size) in your hand and gently squeeze to mash the mixture together. Then flatten into a round patty about 1/2 inch thick.
- Add each fritter to the hot pan and cook on each side until browned. You'll probably need to do the fritters in two or more batches, depending on the size of your pan.
Garlic Paprika Ranch Dipping Sauce
- Add all of the dipping sauce ingredients to a medium-size bowl and mix thoroughly. Can be made ahead of time and stored in the refrigerator.
FAQs for Sweet Corn Fritters with Bacon
How to reheat sweetcorn fritters
If you have leftovers, these easy corn fritters will keep in the refrigerator safely for a few days. You’ll want to eat them up soon or freeze them (as below). I recommend reheating the fritters on the stove top. Simply add them to a skillet and drizzle with a bit of olive oil (or oil of choice). Cover them and heat on low heat for about 10 minutes. Then enjoy!
Can I freeze sweetcorn fritters?
Yes, you can freeze your corn fritters with bacon. Once they’re cooled, simply add them to a freezer bag or freezer-safe container. They should keep safely for 4-6 weeks, but don’t go longer than that in order to avoid freezer burn. Lying them flat and separating them before freezing will help when removing if you want just one or two at a time.
Is this sweetcorn fritters recipe healthy?
I consider these corn fritters healthy, as all the ingredients are whole foods and not processed. To improve their healthiness, use organic corn and bacon that has no nitrates. The fresher and less processed, the better for your health. Organic corn meal and sour cream is also recommended for healthier fritters. And pastured, organic eggs (or at least non-GMO) are the most healthy eggs.