Corn fritters with crispy bacon, red pepper jam and soured cream
- July 2016
- Makes 12 fritters
- Hands-on time 40 min, plus resting
These sweetcorn fritters with crispy bacon, red pepper jam and soured cream are perfect for a lazy brunch or Mother’s Day breakfast in bed.
For more fabulous fritter recipes, see our full collection.
- 19.7g (7.8g saturated)
- 38.7g (5.2g sugars)
For the fritters
- 135g gluten-free plain flour
- 80g coarse polenta
- 1 tbsp baking powder
- ½ tbsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp chilli powder
- 1 tsp sea salt
- 2 medium free-range eggs, beaten
- 200ml whole milk
- 250g sweetcorn kernels (defrosted if frozen, or stripped from a cooked corn cob)
- 200g tinned creamed corn
- Small handful fresh flatleaf parsley, leaves roughly chopped
- Small handful fresh coriander, leaves and stalks roughly chopped
- ½ red pepper, chopped
- ½ red onion, chopped
- Olive oil for frying
- 6 British free-range bacon rashers
- 150g rocket
- 200g soured cream
- 100g red pepper jam
- Lime wedges
For the jam
- 4 tbsp vegetable oil
- 2 red peppers, roughly chopped
- 2 red onions, roughly chopped 4 long red chillies, chopped (seeds removed if you don’t want it too hot)
- 250g cherry tomatoes
- 100g caster sugar
- 50ml fish sauce
- For the fritter batter, sift the flour, polenta and baking powder into a large bowl. Add the spices and salt, then make a well in the centre. Mix in the eggs, one at a time, alternating with adding the milk, bringing the mixture in slowly from the sides until the batter is smooth.
- Add the sweetcorn, creamed corn, herbs, pepper and onion, then stir to combine. Cover the batter and set aside to rest for 30 minutes.
- Heat the oven to 180°C/160°C fan/gas 4. Line a large baking tray with baking paper. To cook the fritters, put a heavy-based frying pan over a medium heat. Pour in a generous amount of oil (about 3cm) and wait until the oil is hot – about 180°C on a digital probe thermometer (if you don’t have a digital thermometer, drop a little of the batter in the oil – it should sizzle immediately.)
- Ladle 4 dollops of the batter into the oil to make 4 x 8cm fritters. Cook for 1-2 minutes. Carefully flip the fritters over and cook on the other side. Be careful, because the corn sometimes pops and spits out of the pan. You may need to adjust the heat if your fritters are browning too fast; you don’t need to cook the batter all the way, as you’ll finish them off in the oven. When you have a nice colour on both sides, drain on kitchen paper, then repeat twice to make 12 fritters.
- Put the fritters on the baking tray, then bake for 10 minutes. Meanwhile, in a clean frying pan, add a little oil and fry the bacon until crisp. Drain on kitchen paper and keep warm.
- Serve the fritters with the rocket, bacon, soured cream and red pepper jam, with lime wedges to squeeze.
For the jam
- Heat the oil in a heavy-based pan over a medium-high heat. Fry the peppers, onions and chillies for about 5 minutes until softened and lightly caramelised.
- Add the tomatoes and cook for 6-8 minutes until softened. Add the sugar and fish sauce, then simmer for 30 minutes until thickened.
- Leave to cool slightly, then purée using a food processor. Ladle into sterilised jars and seal.
Recipe from In the Kitchen by Simmone Logue
Serve these corn fritters with a couple of runny poached eggs on top for a full-on brunch.
Drizzle the jam over chicken schnitzel leftovers, bundling it all up into a wrap with avocado.
The jam will keep unopened for 1 year. Chill after opening and use within 1 month.
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