Corn and Bacon Fritters with a side of Garlic-Dill Crema served hot or cold, make a perfect little on the go breakfast or snack treat. You can also pack these cold for school lunches with a side of fresh salsa, guacamole or even ketchup. Top them with some lunch meat and cheese for kid friendly open sandwich. Or my favorite is to top these fritters with a fried egg for super, duper yummy breakfast. Possibilities are endless!
You can use fresh or frozen corn. I was feeling a little lazy so I went with frozen. Cooked corn, loaded with crispy bacon, sautéed onions, eggs, milk and shredded mozzarella cheese. I added baking soda and baking powder to give these fritters some fluff.
When you bite into them, especially hot, they are super fluffy on the inside and a little crispy on the outside. Hot sweet corn with salty bacon and melty cheese make these a little irresistible and very kid friendly.
I’ve made these handful of times now and found that a heavy non-stick skillet works best. Cook only three minutes on each side over medium heat until they are perfectly golden brown. Cool on paper towel to soak up some of the oil and serve right away or store in airtight container for later snacking with a simple garlic-dill crema.
- 4 slices bacon
- 1 small onion, chopped
- 2 cups frozen corn, cooked
- 2 large eggs
- ⅔ cup milk
- 1 cup all-purpose flour
- 1 cup shredded mozzarella cheese
- ½ tsp. sugar
- ½ tsp. salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- oil for frying (canola, vegetable, coconut)
- ½ cup sour cream
- 3 small garlic cloves, pressed
- 2 tsp. fresh dill, chopped
- ½ tsp. fresh lemon juice
- sea salt and fresh ground pepper
- In a medium non-stick skillet over medium heat, cook bacon until crispy and browned. Drain and cool on paper towels.
- In the same skillet, cook the chopped onion in 1 Tablespoon of the reserved bacon fat until translucent and lightly golden; set aside.
- In a medium bowl, whisk eggs and milk. Mix in flour, cheese, sugar, salt, baking soda, and baking powder. Crumble the bacon and add to the batter, along with cooked onion and corn. Mix the batter until everything is evenly incorporated.
- Start off with heating 2 Tablespoons of oil (you will need to add more as you go) in a medium non-skillet. Add 3-4 corn fritters to the hot skillet using ¼ cup measuring cup. Cook the fritters for 3 minutes on each side. Remove on paper towel to cool.
- Repeat the process with the rest of the batter. Yields about 15 fritters.
- Mix sour cream, garlic, fresh dill and lemon juice. Season with salt and pepper to taste.
- Serve fritters hot or cold alongside the cream.