These Corn, Bacon & Zucchini Fritters are golden on the outside, light and fluffy inside and packed with sweet corn, crispy bacon and fresh herbs. They’re an easy, family-friendly meal for breakfast, brunch or a simple lunch, with any leftovers ready to tuck into lunchboxes.
If you’ve been around my kitchen for a while, you’ll know I love making everyday ingredients into something delicious without too much fuss. This easy zucchini fritter recipe started as a busy weekend fridge cleanup to use up a few veggies and leftover bacon and it’s been on repeat ever since. You have to love it when a little fridge clear-out turns into a family favourite!
Serve these Corn, Bacon and Zucchini Fritters warm from the pan with creamy dill dipping sauce, sour cream or tomato relish. For a weekend brunch, top with extra crispy bacon and a poached egg or add a fresh salad for an easy lunch. They’re delicious just as they are, too. The tricky part? Making sure a few survive for tomorrow’s lunch!
Corn and Bacon Zucchini Fritters
Light, fluffy and packed with flavour. These Corn, Bacon & Zucchini Fritters make the perfect quick breakfast, brunch or lunchbox snack.
Ingredients
- ½ cup milk
- ½ teaspoon vinegar
- 1 cup self-raising flour
- ½ teaspoon bicarbonate of soda
- Salt and pepper
- 2 eggs
- 1 cup grated zucchini (about 2-3 zucchinis)
- 1 cup corn kernels
- 1 tablespoon chopped fresh dill
- 4-6 shortcut bacon rashers, diced
- 2 shallots/spring onions, sliced
- 2 garlic cloves, crushed
- ½ cup grated cheese
- ½ cup Greek yoghurt (or crème fraîche)
- 1-2 teaspoons chopped fresh dill
- 1 teaspoon lemon rind (or rind of 1 lemon)
- 1 teaspoon lemon juice
- Salt and pepper
Instructions
- In a small jug, combine milk and vinegar. Set aside while preparing the rest of the ingredients.
- Sift the flour and bicarbonate of soda into a large mixing bowl. Add a pinch of salt and pepper.
- Whisk the eggs into the milk mixture, then pour over the flour. Whisk until smooth.
- Add the grated zucchini, corn, dill, bacon, shallots, garlic and cheese. Stir gently until just combined - don’t overmix.
- Heat a large non-stick frying pan over medium-high heat and add 1-2 teaspoons of oil.
- Scoop a heaped dessert or soup spoon of batter into the pan (about 4 fritters per batch).
- Cook for 3-4 minutes each side or until golden and cooked through. Transfer to a plate and keep warm while you cook the remaining fritters.
- Serve warm with your dipping sauce, tomato relish or hollandaise sauce.
- Combine all ingredients in a small bowl and mix well. Taste and adjust seasoning, add extra lemon or dill to your liking.
Notes
Top Tips
- Make ahead: Cook the fritters ahead and store in the fridge for up to 3 days or freeze for up to 3 months.
- Extra crunch: Add a handful of rocket or micro herbs on top before serving.
- Variation: Swap bacon for smoked salmon or omit it for a vegetarian version.
- Lunchbox idea: These taste great cold and pack perfectly for school or work lunches.
Nutrition Facts
Calories
129Fat
7 gSat. Fat
3 gCarbs
11 gFiber
1 gNet carbs
11 gSugar
2 gProtein
6 gSodium
216 mgCholesterol
40 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
