Sunday Breakfast Corn and Bacon Fritters

Sunday Breakfast Corn and Bacon Fritters

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Serves: 4-6 Cooking Time: 30 mins


  • 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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