• 2 rashers rindless bacon, chopped
  • 200g desiree potatoes, peeled, grated
  • 2 x 125g cans corn kernels, drained, rinsed
  • 2/3 cup self-raising flour
  • 2 eggs
  • 1/2 cup milk


Heat a frying pan over medium heat. Add bacon. Cook until starting to brown but not too crisp. Transfer to a plate.
Make batter by sifting flour into a bowl. Make a well in the centre. Whisk milk and eggs together in a jug and add mixture to flour. Whisk until smooth.
Squeeze excess moisture from potato. Stir bacon, potato and corn into the batter.
Heat 1 tablespoon oil in pan over medium heat. Use a heaped tablespoon of mixture per fritter, cook fritters for 3-4 minutes each side or until golden.
Serve with fried eggs, avocado and sour cream, or poached eggs and hollandaise sauce.


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David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.