I'm fairly new to making corn fritters and have been taking my time tweaking and developing these Easy Corn and Bacon Fritters.
I knew they needed to have a few tasty special ingredients stirred in that didn't get in the way of that wonderful corn flavor. Corn is my favorite vegetable, by the way.
The fritters use just an egg and a little flour as a binder so that you don't end up with mainly crust.
I love Tony Chachere's, so added a bit to this for a spicy kick. Use your discretion on that - we like them fairly spicy.
Then the best ingredient - bacon! Fry the bacon until almost done - it's best a little soft instead of hard and crunchy.
Sprinkle the top with a little green onion and use just a touch of the spicy sour cream to make the fritter experience complete. (I ran out of green onion for my photos, but I do recommend it.)
These Easy Corn and Bacon Fritters go great with any protein you serve for lunch or dinner, or you can eat them by themselves for lunch like I did today!
I've made them with fresh corn off the cob as well as with canned corn and both work, although the fresh corn is just a touch better. Use what you've got.
If you don't have access to Tony Chachere's Cajun Season, use your favorite spicy seasoning.
- For the spicy sour cream:
- 2 teaspoon green onion
- ¼ C sour cream
- ¼ teaspoon Tony Chachere's Cajun Seasoning
- For the fritters:
- 2 slices bacon
- 2 ears fresh corn, or one 15 oz. can of kernel corn (about 1 ½ cups)
- ¼ C flour
- ½ teaspoon (or to taste) Tony Chachere's Cajun Seasoning
- 1 large egg, lightly beaten
- 2 tablespoon vegetable or canola oil
- In a large non-stick skillet, slowly fry the bacon until done, but still soft. Chop into small pieces and set aside on paper towels to drain. Pour grease out of the pan and lightly wipe - we'll use it later and want some of that bacon flavor.
- For the Spicy Sour Cream: Finely chop about 2 teaspoons of the green part of the green onion. In a small cup, combine the sour cream, seasoning, 1 teaspoon of the bacon and 1 teaspoon of the green onion. Stir well and set aside for the flavors to come together.
- Cut the corn off the cobs (if you're using canned corn, drain the corn well, then pour onto a stack of paper towels and pat as dry as possible) In a medium bowl, mix together the corn, flour, seasoning, and the rest of the bacon, stirring until well mixed and corn is coated. Stir in the egg until completely combined.
- Heat 2 tablespoons of oil in the skillet over medium heat until it shimmers. Drop corn batter by heaping ¼ cups into the skillet, flattening just slightly with the bottom of the cup.
- Cook about 2 minutes on each side until golden brown, flipping carefully away from you. While cooking, add a little more oil if needed. You don't want the skillet dry while the fritters are cooking. Place cooked fritters on a paper towel covered plate. If not serving immediately, put oven on lowest setting and put the fritters in there to keep warm and crisp.
- Serve with the sour cream and sprinkle the tops of the fritters with the leftover green onion if you'd like.
This makes 4 to 5, 3-inch round fritters. You can easily double the recipe if needed.
Don't let the pan go dry while the fritters are cooking. I sneaked a couple of teaspoons of the drained bacon grease back into the pan when it needed more oil.
You can sprinkle these with finishing salt just after frying if you think they need salt.
Use the spicy sour cream sparingly so you don't cover up that nice corn flavor.
Nutrition Information:Yield: 5 Serving Size: 1 fritter
Amount Per Serving: Calories: 219Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 478mgCarbohydrates: 31gFiber: 3gSugar: 6gProtein: 8g
Nutrition Values are Approximate