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Sweetcorn fritters with crispy bacon recipe

Sweetcorn fritters with crispy bacon recipe

25 ratings

Turn brunch into dinner with this sweetcorn fritters recipe. Top a stack of fluffy sweetcorn fritters with crispy bacon, a dollop of créme fraîche, a scattering of spring onions and a drizzle of fiery sriracha sauce for a meal that works at any time of day. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 414 calories / serving


  • 1 tbsp olive oil
  • 8 slices smoked streaky bacon
  • 100g plain flour
  • 1 x 325g tin sweetcorn, drained
  • 5 spring onions, finely sliced
  • 1 egg
  • 110g créme fraîche
  • 150g cherry tomatoes, quartered
  • 3 tbsp sweet chilli sauce
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    12g 61%
  • Sugars

    11g 12%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 33.2g Protein 12.2g Fibre 3.5g


  1. Heat ½ tbsp olive oil in a large frying pan over medium heat. Add the bacon and cook for about 5-7 mins, turning once, until crisp on both sides. Remove from the pan using a slotted spoon.
  2. Meanwhile, combine the flour, sweetcorn, 3 spring onions, egg, 50g creme fraiche and some seasoning in a mixing bowl.
  3. Heat the remaining olive oil in same frying pan on a medium heat. Add spoonfuls of the sweetcorn mixture to the pan, then smooth them out into a circle with the back of a spoon. Each fritter should be about 5-6cm in diameter and 1cm high. Cook in batches for about 4-5 mins per side until golden and cooked through.
  4. To serve, stack 3 fritters on a plate and dollop with the remaining creme fraiche. Top with tomatoes and spring onions, then drizzle with sweet chilli sauce. Serve the remaining chilli sauce on the side for dipping.

See more Sweetcorn recipes

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