Use ham or bacon to flavor to these savory, deep-fried corn fritters. Serve the fritters with maple syrup, or leave the sugar out of the recipe for a savory fritter.
If you will be serving the fritters all at once, keep batches warm in a preheated 200 F oven for up to 20 minutes.
- 4 strips bacon (fried, drained, and finely chopped, or about 1/3 cup of diced ham)
- 1 1/2 cups corn kernels (from a can, drained, or cooked fresh or frozen)
- 1 cup/5 ounces flour
- 1 teaspoon baking powder
- 1 teaspoon sugar (granulated)
- 1/4 teaspoon salt
- 1/2 cup/4 ounces milk
- 1 large egg
- 2 inches of oil for frying in heavy skillet
Gather the ingredients.
Heat about 2 inches of oil in a deep heavy skillet or medium saucepan to 365 F (185 C).
While the oil is heating, prepare the batter.
Combine the bacon or diced ham and the corn; set aside.
In a medium bowl, combine the flour, baking powder, sugar, and salt. Whisk to blend.
In a small bowl, whisk the milk with the egg. Pour into the dry mixture and stir until moistened. Stir in the bacon and corn mixture.
Using a small cookie scoop or spoon, drop the the corn and bacon batter into the hot oil. Fry the fritters for about 5 to 6 at a time, removing to paper towels when golden brown.
Let the oil return to 365 F (185 C) and repeat until all of the fritters are fried.
You'll have about 24 to 30 fritters.
Serve with cane syrup, golden syrup, maple syrup, preserves, or simply dust with powdered sugar.