Equipment
* optional
Ingredients
Fritter Batter
- 150 g all-purpose flour, sifted
- 5 g baking powder
- 2 g smoked paprika
- 3 g salt
- 2 eggs, room temperature
- 80 ml whole milk
Corn & Aromatics
- 300 g sweetcorn kernels, fresh or canned
- 3 spring onions, thinly sliced
- 10 g fresh coriander, chopped
- 60 ml vegetable oil
To Serve
- 200 g streaky bacon
- 250 g cherry tomatoes, halved
- 15 ml olive oil
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 575 kcal
- Protein
- 29 g
- Carbohydrates
- 49 g
- Fat
- 30 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 1450 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 149 mg
- Potassium
- 910 mg
- Calcium
- 122 mg
- Iron
- 2.7 mg
- Magnesium
- 68 mg
- Phosphorus
- 535 mg
- Zinc
- 2.8 mg
- Vitamin A
- 253 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.30 mg
- Niacin
- 5.9 mg
- Folate
- 24 mcg
- Water
- 50 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the flour, baking powder, smoked paprika, and salt in a large mixing bowl. Whisk to aerate and remove lumps.
Make a well in the center of the dry ingredients. Crack the eggs into the well and add the milk. Whisk gradually from the center outwards until a thick, smooth batter forms.
Fold the sweetcorn kernels, sliced spring onions, and chopped coriander into the batter until evenly distributed. Do not overwork.
Place the bacon rashers in a cold large frying pan. Turn heat to medium-high and cook for 5-8 minutes, flipping occasionally, until fat renders and bacon is crispy. Transfer to a paper towel-lined plate, keeping the rendered fat in the pan.
Add vegetable oil to the bacon fat in the pan to ensure the bottom is generously coated. Heat over medium heat until the oil shimmers (approx. 175°C/350°F).
Spoon 1/4 cup mounds of batter into the pan. Flatten slightly with the back of the spoon. Fry for 3-4 minutes per side until deep golden brown and cooked through. Transfer to a wire rack.
While fritters rest, toss the halved cherry tomatoes with olive oil and freshly cracked black pepper in a small bowl.
Plate the warm fritters topped with crispy bacon and serve the fresh tomato salad on the side.
Chef's Notes
- If using canned corn, drain it thoroughly and pat dry with paper towels to prevent the batter from becoming too watery.
- For extra crispiness, replace 20% of the flour with cornstarch or rice flour.
- Rest the batter for 10-15 minutes if you have time; this relaxes the gluten and results in a tenderer crumb.
- Using the rendered bacon fat for frying the fritters adds a significant depth of savory flavor.
Storage
Refrigerator: 3 days — Store fritters and bacon separately from tomatoes to maintain texture.
Freezer: 1 month — Freeze fritters only. Reheat in oven/toaster oven.
Reheating: Reheat fritters in a dry pan or oven at 180°C until crisp. Microwave will make them soggy.
Troubleshooting
Fritters are soggy
Cause: Oil temperature was too low or pan was overcrowded
Fix: Finish in a 200°C/400°F oven for 5 minutes to crisp up
Prevention: Ensure oil is shimmering before adding batter and leave space between fritters
Fritters are burnt outside but raw inside
Cause: Heat was too high
Fix: Lower heat immediately and finish cooking currently frying batch in the oven
Prevention: Use medium heat rather than high heat
Cultural Context
Corn fritters are a staple of Modern Australian 'brekkie' culture, often found in cafes across Sydney and Melbourne. While rooted in Native American and Southern US traditions, this version emphasizes fresh produce and light textures suitable for brunch.
