Sweetcorn, bacon and chive fritters

Admittedly, I do like to cook. Mostly because I enjoy it. I also do it because I like to know what I’m eating.

Sweetcorn fritters are one of the easiest light meals to whip up and in NZ, who doesn’t have an Edmond’s Cookery Book? It’s quintessentially Kiwi and my go to for basic recipes. It’s what I used to make these fritters.

After a busy bike ride with the kids at Sanders Reserve – awesome place if you have kids that like biking – we came home for lunch. Cold faces, hands and empty tummies that needed filling. 15 minutes later we were eating. Plates were cleaned.


3/4 cup of standard plain flour              1 egg
1 tsp baking powder                                 440g can cream-style corn
1/2 tsp salt                                                   Extra light olive oil for frying
black pepper
2 x small handfuls of chives
6 rashers of good quality streaky bacon or 1 large handful of bacon pieces


Heat a little oil in a non-stick frying pan or cast iron skillet – it should not start smoking. Using scissors cut up bacon into little pieces and toss in the pan till browned but not too crispy. Set aside on kitchen paper to cool. Take pan off the heat.

Chop chives. Again, I find the easiest way to do this is with scissors. one handful will go in your fritter mix the other is for garnishing.

Sift flour, baking powder, salt and pepper to taste in a bowl. Add egg, mixing with a fork to combine. Stir in sweetcorn, cooled bacon pieces and a small handful of chives. Put the pan back on the heat, add a little more oil to the bacon fat that’s in there (it makes for real flavour in your fritters). Drop tablespoons of corn fritters into the pan. Cook until golden then turn and cook the other side. Drain on kitchen paper. Serve hot with fresh chopped tomatoes dressed with a drizzle of extra virgin olive oil, salt, pepper and the remaining chives (note: my kids have their tomatoes naked as they don’t care for dressing much.

Serves 4 piggies or 6 normal people.

Sooooooooo yummy.

Note on the ingredients

I used:

  • an Otaika Valley free range size 6 egg
  • Pam’s Extra Light Olive Oil for frying
  • Pam’s Value range of creamed corn
  • The Village Press Barnea extra virgin olive oil for dressing the salad
  • Hendersons bacon pieces. Comes in 1kg packs. Gluten-free, chemical free and dry cured the traditional way. I portion up the pack and freeze them for use in soups, fritters and quiches.



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