Bacon-Corn Fritters

These crispy, sweet and savory corn fritters have bits of bacon in them for the best breakfast. Serve topped with maple syrup and alongside more bacon or scrapple!

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Sometimes I eat fried things for breakfast, and love every bite. Food like this is the #1 reason I work out – that way I feel less guilty. After spin class last night with the extra hills and sprints she threw at us, I thought a treat was deserved this morning. These bacon-corn fritters are fried golden morsels, sweet and crunchy, and fit my morning craving perfectly.

My mom used to cook corn fritters for my brother and I during our weekends with her (we stayed with her every other weekend, but lived with our dad). Next to the raw sugar cookie dough cake she let me have for a birthday one year, this was the best thing she fed to me. And I got to pour syrup all over it too! MmMmm sweet & salty.

The key to the best corn fritters is that she had an incredibly well-seasoned cast iron skillet in which she would cook them, often times in the leftover bacon grease from cooking strips of bacon first. I bet the same trick would work for zucchini flower fritters – I’m going to need to test that theory.

In addition to cooking these in bacon grease, I decided to put the bacon in the fritters instead and then serve them alongside some crispy pan-fried Scrapple as well. If you don’t know what Scrapple is, it’s not exactly the most appealing looking thing. It’s a block of grayish-brown meat that comprised of pork and cornmeal to make a loaf that is sliceable (and apparently healthier than bacon). I most often see it in Maryland where she grew up although apparently it originated in Pennsylvania but later the company moved to Delaware. Occasionally I hit the jackpot and find it where I live – I cannot resist buying it when I do find it!

Her original recipe called for raisins (probably because the recipe was from a box of raisins), but I honestly have no memory of her ever making them with raisins. So that’s another reason I added crumbled bacon instead.

Another thing I changed was that her recipe says it was made with a drained can of whole kernel corn, but I think she sometimes would make it with creamed corn, so I did here as well. Fun fact: corn, especially creamed corn, was one of the few vegetables I would eat growing up.

Love you, Mom. :-)

BACON-CORN FRITTERS

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Yield: 2 dozen Prep Time: 5 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 egg
• 1/4 cup milk
• 1 cup pancake mix
• 4 strips cooked bacon, crumbled
• 14.75 oz. can cream style corn
• Cooking oil to depth of 1/2 inch

Directions

1. In a medium bowl, blend egg and milk. Add pancake mix and bacon, stir until mixed. Fold in corn (to insure lightness, don't overbeat).
2. Heat oil to 350 degrees (or test by dropping a small bit of batter into the oil, it should sizzle immediately). Drop by spoonfuls (I like using my medium cookie scoop) and cook until golden, about 2 minutes then flip to cook the other side. Drain on paper towel-lined plate.
3. Serve immediately with syrup.

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Post updated 5/8/21, photo above is the original.