Bacon Corn Fritters

In today’s episode of deep-fried food with bacon, I give you Bacon Corn Fritters.  Lord have mercy on me.  If loving these corn fritters is wrong, then I’m just wrong.  In the right kind of way. Savory bacon and sweet corn folded into a rich cornmeal batter, then deep-fried until golden brown.  Crunchy on the outside and tender on the inside.  These are addictive.

Be sure to try our Green Chile Mayo for dipping your corn fritters in.  Yummy!

Bacon Corn Fritters


How to Make the Best Deep Fried Bacon Corn Fritters

In my lifetime, I have eaten many varieties of corn fritters.  They come in all shapes and sizes.  Some are round and super sweet and kinda mushy.  Others are flattened into little cakes and pan-fried.

But my favorite are the ones that are like hushpuppies, only with sweet kernel corn inside.

Be sure to read our post : 130 of The Best Corn Recipes Ever.


A colander of kernel corn


And forgive me, but I could only think of one thing that would make these corn fritters the best ones I have ever eaten….BACON.  Six strips of cooked and crispy crumbled bacon.

That’s right. 6.  Count ’em.  Maybe I should have named this recipe Bacon Fritters…but that would have been absurd.

Or would it? Hmmm…..


crispy fried bacon


Secret to the rich batter?  Butter and bacon grease.  Just a little.  🙂

Once you have your batter stirred together, shake in a few drops of your favorite hot sauce and fold in the bacon and corn.  (You can also add green onions for color and extra flavor if you have them.)


Corn fritter batter with golden kernel corn and crisp bacon pieces


Get that oil hot and drop the bacon corn fritters by the spoonful into the hot grease.  Fry until golden and drain.

To keep them super crispy, drain on layers of newspaper until all of the corn fritters are done.


Looking for more Southern recipes?
Southern Style Hushpuppies
Squash Cakes

Cheesy Squash Casserole

Smoked Baked Beans
BBQ Catfish


These Bacon Corn Fritters are addictive.  You can serve them as a side dish with your favorite Southern meal.  (This would be great with fish.  Or fried chicken and mashed potatoes.) Or, you can do what I did.  Serve them as a Saturday afternoon snack.

Snacks are good.



Tender sweet and savory bacon corn fritter dipped in homemade green chile mayo


I am a big fan of dips and sauces.  If you have followed Buy This Cook That for long, you have seen us create all kinds of sauces.  BBQ Sauces, Mustard Sauce, Cilantro Dip and more.

The crazy sauce creation we made to dip our Bacon Corn Fritters in?  Green Chile Mayo.

Super easy.  Just stir together mayo, drained green chiles, salt and pepper.  Thin it to your desired dipping consistency with buttermilk.

Yes, I said buttermilk.  It gives the green chile mayo a nice tangy flavor that is perfect with the sweet and savory corn fritters.


A baking dish lined with newspaper with hot corn fritters


Go ahead….make a batch of Bacon Corn Fritters and see what all the fuss is about.


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Bacon Corn Fritters
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4.86 from 7 votes

Bacon Corn Fritters

Tender and golden deep fried bites of corn batter with bits of bacon, these delicious Bacon Corn Fritters are worth the indulgence. Serve with our easy homemade green chile mayo for extra flavor.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 36 Corn fritters
Calories 113kcal
Author Buy This Cook That


For the Corn Fritters

  • 6 strips bacon cooked and crumbled
  • 1 1/2 cups self rising cornmeal
  • 1 1/2 cups all purpose flour
  • 1 cup buttermilk
  • 15 ounces kernel orn drained
  • 2 eggs slightly beaten
  • 2 tablespoons butter melted
  • 2 tablespoons bacon drippings
  • 2 tablespoons white granulated sugar
  • 1/2 teaspoon salt
  • 4 shakes of hot sauce
  • Vegetable or Canola oil for frying

For the Green Chile Mayo

  • 1/2 cup mayo I recommend Duke's
  • 4 ounces can chopped green chiles drained
  • 2 tablespoons buttermilk
  • Salt & pepper to taste


For the Corn Fritters

  • Combine cornmeal, flour, sugar and salt in a mixing bowl. Stir in the buttermilk, melted butter and bacon drippings. Add the eggs and stir.
  • Fold in the chopped bacon and drained corn and let sit. Heat oil in a dutch oven or thick bottomed sauce pan. Use about 2 - 3 inches of oil. (I prefer to work in small batches in a smaller pan instead of using a ton of oil.)
  • When oil has reached 360 degrees (or when you drop a little batter in and it fries quickly), spoon the corn fritter batter in a tablespoon at a time. The corn fritters will cook quickly. Using tongs, gently flip them over when they are brown on one side. Remove from oil and transfer to newspaper to drain when golden on all sides.
  • Best served warm.

For the Green Chile Mayo

  • Combine the mayo, green chiles, salt and pepper. Thin to desired consistency with buttermilk. Taste and re-season if desired.
  • Serve immediately and refrigerate leftovers.


Nutrition fa


Serving: 1fritter | Calories: 113kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 129mg | Potassium: 64mg | Fiber: 0g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1.3mg | Calcium: 12mg | Iron: 0.6mg

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