Corn and Bacon Zucchini Fritters
These Corn, Bacon & Zucchini Fritters are light, fluffy and packed with flavour. A go-to easy fritter recipe for breakfast, brunch, lunch or lunchboxes.
Made with fresh zucchini, sweet corn, crispy bacon and fragrant herbs, they come together quickly using simple ingredients and deliver golden, crisp results every time.
If you’ve been around my kitchen for a while, you’ll know I love recipes that tick all the boxes - quick, wholesome and family-friendly and these fritters do exactly that.
I first made them on a busy weekend to use up a few veggies and leftover bacon and they’ve been on repeat ever since. Serve with a dollop of creamy dill dipping sauce, sour cream or tomato relish for a satisfying meal the whole family will love.
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.
