Southern Corn and Bacon Fritters
These crispy corn and bacon fritters are packed with sweet corn, sharp cheddar, smoky bacon, and just the right kick of Cajun spice. Perfect for brunch, game day, or as a crowd-pleasing Southern snack. Easy to make, big on flavor, and freezer-friendly.
Equipment
- Measuring cups & prep bowls
- Shallow frying pan
- Fish Spatula
- Whisk
- Large skillet
- tongs
- Spatula
- Sharp Knife & Cutting Board
- Grill or stovetop
Ingredients
- 5 slices thick-cut bacon
- 1 14.5 oz. can sweet corn kernels
- 1 small red bell pepper finely diced
- 2 green onions thinly sliced
- ½ cup all-purpose flour
- ½ cup yellow cornmeal fine
- 1 teaspoon baking powder
- 2 teaspoon Cajun or Creole seasoning
- 2 large eggs
- ⅔ cup buttermilk
- 1 cup sharp white cheddar cheese shredded
- 1 tablespoon pickled jalapeños pickled
- Vegetable oil for shallow frying
- Cajun remoulade optional for dipping
Instructions
- Cook the bacon: Fry until crispy. Crumble and set aside. Reserve a couple tablespoons of the bacon grease for sauteing the vegetables.
- Sauté the veggies: In the same skillet, sauté corn and bell pepper in the remaining bacon grease until just tender (~5 minutes). Let cool slightly.
- Mix the batter: In a large bowl, whisk flour, cornmeal, baking powder, and Cajun seasoning. In another bowl, beat eggs with buttermilk. Combine wet and dry, then fold in corn mixture, green onions, cheese, bacon, and pickled jalapeños.
- Place a dallop of the prepared batter onto a baking sheet lined with parchment paper. Repeat this step until all of the batter has been used, then place in the freezer to chill for ~15 minutes (this is optional but will make handling the batter much easier when frying).
- Fry the fritters: Place a skillet filled halfway with oil over medium heat. Once the oil registers ~350 degrees, drop spoonfuls place the chilled batter patties into the pan. Cook 3-5 minutes, or until golden brown and cooked through.
- Serve hot: Drain on paper towels. Garnish with extra green onion and serve with cajun remoulade for dipping. Enjoy!
Notes
- Make-ahead tip: You can prep the batter a day in advance and store it covered in the fridge. For best results, scoop and chill the fritters before frying.
- Corn options: Fresh off the cob gives great texture, but canned or frozen (thawed and dried) work just as well.
- Heat level: For milder fritters, skip the jalapeños and reduce the Cajun seasoning slightly.
- Air fryer variation: Spray chilled fritters with oil and cook at 400°F for 10–12 minutes, flipping halfway. They won't be as crispy, but still solid.