Cheddar Bacon Corn Fritters
Summer is the perfect time of year to serve up these Cheddar Bacon Corn Fritters!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 10 fritters
- 1 15oz can corn, drained or 1 1/2 Cups fresh corn
- 2 slices bacon cooked and crumbled
- 3/4 Cup corn meal
- 2 eggs lightly beaten
- 1/4 Cup cheddar cheese shredded
- salt and pepper to taste
- extra virgin olive oil for frying
Mix the corn, bacon, corn meal, eggs, cheese, salt, and pepper together in a medium bowl.
Heat olive oil over medium heat in a medium skillet. Scoop out about 1/4 Cup of the corn mixture and pack into a tight ball. Flatten and place in the hot oil. If the cakes are not sticking together, gradually add more corn meal.
Cook 2-3 minutes until the bottom is golden brown, then carefully flip and repeat on the opposite side.
Serve. See recipe notes below for two dip options!
** Nutritional information is an estimate and may vary.
While these corn cakes are delicious on their own, they also taste great with a little something extra too! You may want to try Roasted Garlic Aioli or the Creamy Cilantro Lime Sauce that is part of the recipe for Festive Chicken Tostadas!
Serving: 1fritter | Calories: 128kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 60mg | Potassium: 151mg | Fiber: 2g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 2.3mg | Calcium: 27mg | Iron: 0.7mg