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Corn fritters

Makes 6 servings, 30 fritters


  • 3 cup kernel corn
  • 1 tablespoon vegetable oil
  • 3 tablespoon strips bacon, small dice
  • 1 tablespoon small onion, small dice
  • 1 tablespoon rib celery, small dice
  • 1 tablespoon egg yolk
  • 1 teaspoon minced thyme
  • 1 teaspoon minced parsley
  • 1/2 teaspoon baking powder
  • 1/2 cup flour
  • 2 cup equal parts cornmeal flour blend for breading


Baking Directions:

In heavy bottom pan, over medium high heat with oil, cook bacon, onion and celery until caramelized- until golden brown, stir throughout cooking with wooden spoon.

Ensure that there is relatively no "chunks", then lower heat to low and slowly stir in thyme, garlic and lemon juice, continue to cook for two minutes.

Remove from heat and let cool.

Next in food processor add 1/2 of corn, and pulse kernels until semi-smooth.

Remove from food processor, add remaining kernels, cooked bacon herb mixture, blend well with a spoon.

Finally add parsley, flour, egg, baking powder and seasoning.

The mixture should be moist to the touch, not watery, adjust flour if necessary.

Place fritter mixture in refrigerator for at least 20 minutes to rest, allowing flavors to blend.

This can be pre-made upto 2 days in advance, stored in an airtight container.

For cooking, spoon fritter batter into cornmeal/ flour blend, then drop into 350 degree fryer and cook until golden brown, serve immediately.