Spicy Corn Fritters with Crispy Bacon and BBQ Tomatoes


  • 1 cup self-raising flour
  • 1 egg
  • 1 chargrilled corn cob, sliced from cob or 350g creamed corn
  • 1 tsp chilli flakes
  • 1 Tbsp parsley, chopped
  • 1 spring onion, finely sliced
  • butter or oil for frying
  • 6 tomatoes, sliced in half horizontally
  • 1/2 Tbsp olive oil
  • 2 thyme sprigs, leaves removed from stalk
  • 4 rashers of bacon
  • extra butter or oil for frying
  • 1 ciabatta, sliced and chargrilled on BBQ
  • chopped fresh parsley to serve
  • salt to serve
  • black pepper to serve
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  • 1. Place flour into a bowl and make a small well in the centre. Drop the egg into the flour and gently mix.

  • 2. Add the corn, chilli, parsley, and spring onion, combine gently.

  • 3. Heat BBQ to medium heat. When hot add a little oil or butter, then place a spoonful of the corn mix onto the hot plate. Cook until golden, for around 3 minutes. Turn and cook for a further 3 minutes or until cooked to your liking.

  • 4. Meanwhile place the tomatoes into a bowl and drizzle with oil. Season and sprinkle over the thyme. Place onto a hot grill and cook until the tomatoes start to lose their shape. Remove to rest. Cook the bacon until crispy.

  • 5. To serve, place a couple of fritters on a plate, top with tomato and bacon and serve with ciabatta. Sprinkle with fresh parsley. Season with salt and pepper to taste.

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