Corn & Bacon Fritters

I’m trying to find recipes for my 14-month old that aren’t pureed baby food but also something soft enough for her to gently chew. She’s been a little unsettled and fussy with her food so these Corn & Bacon Fritters were the perfect way to get some veggies into her. The recipe calls for corn kernels but you can use cubed potatoes (pre-cooked), grated carrot or even some small broccoli florets.


4 x Bacon rashers (diced)
1 can corn kernels
1 cup plain flour
1/2 teaspoon bicarbonate soda
1/2 cup fresh flat-leaf parsley (chopped)
2/3 cup buttermilk
2 eggs
125g creamed corn
1 cup grated cheese


Cook bacon in a frying pan until brown. Add corn kernels and parsley and cook for a further 2 minutes. In a separate bowl, add flour and bicarbonate soda and create a well in the centre. Add the 2 eggs and the buttermilk gradually stirring to remove all lumps. Add the bacon, corn and parsley from the frying pan into the batter mixture. Add the cheese. Mix well to combine. Using the same frying pan, on medium heat, add a little vegetable oil to the pan. Use a tablespoon to spoon mixture into the pan. My fritters were roughly 8cm in diameter. Cook 4 at a time for about 2 minutes each side or until fritter is brown and the egg is cooked through.


I never have buttermilk so I measure out normal full cream or light milk and add a teaspoon of white vinegar and allow it to sit for a minute.

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