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Sweetcorn fritters with bacon, avocado and fried eggs

Name: Sweetcorn fritters with bacon, avocado and fried eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 12 small fritters or 8 large
Cuisine: Australian recipes
Ingredients: 8 maple-cured British streaky bacon rashers, from Waitrose, or any good-quality streaky bacon rashers; 150g plain flour; 1 tsp baking powder; 1 green chilli, deseeded and finely chopped; 8 large free-range eggs, 4 lightly beaten, 4 whole; 125ml buttermilk; 4 spring onions, finely sliced; 3 corn cobs, kernels stripped; Oil for frying; 2 ripe avocados

Published: 23 Feb 17
Updated: 18 Mar 24

Sweetcorn fritters are an easy-to-make recipe for brunch, family breakfast or even an effortless dinner. This all-time favourite is on the table and ready to eat in less than an hour.

Like a chilli hit? Try our spicy sweetcorn fritters.

Easy
September 2013

Test kitchen approved

Makes 12 small fritters or 8 large
Hands-on time 40 min

Sweetcorn fritters are an easy-to-make recipe for brunch, family breakfast or even an effortless dinner. This all-time favourite is on the table and ready to eat in less than an hour.

Like a chilli hit? Try our spicy sweetcorn fritters.

Nutrition: Per fritter (based on 12)

Calories: 249kcals
Fat: 16.4g (4.1g saturated)
Protein: 11.3g
Carbohydrates: 14.3g (1.5g sugars)
Fibre: 2.2g
Salt: 0.9g

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Ingredients

8 maple-cured British streaky bacon rashers, from Waitrose, or any good-quality streaky bacon rashers
150g plain flour
1 tsp baking powder
1 green chilli, deseeded and finely chopped
8 large free-range eggs, 4 lightly beaten, 4 whole
125ml buttermilk
4 spring onions, finely sliced
3 corn cobs, kernels stripped
Oil for frying
2 ripe avocados

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Method

Preheat the grill to medium high. Grill the bacon for 5-8 minutes, turning once, until crisp. Set aside and keep warm in a low oven.
Sift the flour and baking powder into a bowl. Make a hollow in the centre and add the chilli, the 4 beaten eggs and the buttermilk. Stir well to make a batter, then add the spring onions and corn kernels.
Heat a splash of sunflower oil in a non-stick pan over a medium heat. Fry spoonfuls of the mixture for 3-4 minutes, then flip over and cook for 3-4 minutes more until golden and cooked. You may need to fry in batches – keep them warm in a low oven.

Heat a little more oil in the pan if needed, then fry the 4 remaining eggs to your liking. Peel and slice the avocados, then serve with the fritters, topped with the bacon and a fried egg.

Recipe from September 2013 Issue

Nutrition

Nutrition: per serving

Calories: 249kcals
Fat: 16.4g (4.1g saturated)
Protein: 11.3g
Carbohydrates: 14.3g (1.5g sugars)
Fibre: 2.2g
Salt: 0.9g

delicious. tips

For even fritters, spoon the batter into a crumpet ring in the pan. Once the base has set, remove the ring (you might need  a spoon or spatula to help release the fritter), then flip the fritter over.
To strip corn cobs, Put a clean tea towel on the work surface, stand each cob on its end in the middle of it and, holding firmly, cut off the kernels with a sharp knife. Use the tea towel to gather the kernels.