Corn Fritters with Tomato Jam


I had a girlfriend over for lunch yesterday and as she is a vegetarian I was wondering what I was going to cook and make it tasty.  This recipe was on this blog about a week ago and I had ear marked it then to try.  So thought I would take out the bacon in the recipe and it would be good to go!  It was quite yummy and as Darren pointed out later you could just cook up the bacon and serve it to those who wanted it as a side…now why didn’t I think of that?    This would make a good Brunch, light Lunch or a supper.  Photo taken by Tania.

Corn Fritters with Tomato Jam and Sour Cream

Corn Fritters

Makes 4 serves


2 large corn cobs OR 1 400g tin corn kernels, drained;
4 rashers bacon, chopped;
1 1/3 cups self-raising flour;
1 cup milk;
190g can creamed corn;
2 eggs, lightly beaten;
4 spring onions, thinly sliced;
sea salt and pepper to taste; a little paprika (optional);
oil for frying


Steam the corn cobs in a microwave oven until the kernels are cooked or simmer the kernels in boiling water for 10 minutes until cooked through. As soon as they are cool enough to handle, use a sharp knife to carefully slice off the kernels from the cob. Discard the cob and set the kernels to one side

In a small fry pan, sauté the bacon for about 3 to 4 minutes until golden. Drain on paper towel and set aside.

In a large bowl, sift the flour, add some salt and pepper and paprika to taste, then make a well in the centre. Add the beaten eggs and a splash of milk and using a balloon whisk, gently start the whisk through the eggs, pulling the flour away from the sides of the bowl as you do so. This way, you will add the flour gently and minimise lumps.

Stir through creamed corn. Continue adding milk to the mix until you have a smooth batter. Add the corn kernels, bacon and spring onions and stir until combined.

Heat a fry-pan over medium heat and add a little oil and swirl it around the base of the pan. Pour 1/4 cupfuls of the mixture into the pan – you may only be able to do two or three at a time – and cook for 4 minutes or until bubbles come to the surface of the fritters. Gently turn over and cook on the other side for about another 3 minutes. Set aside and keep warm while you finish off the remaining fritters. You may have to add a spoonful of oil now and then as the pan dries out.

Serve with a spoonful of jam and some bacon, or sausages on the side.

Tomato Jam

Makes approximately 1 cup

2 tbsp canola oil;
1 tbsp grated ginger;
1 red onion, finely chopped;
1/2 cup (125ml) red wine vinegar;
1/2 firmly packed (100g) brown sugar;
1 small red chilli, finely chopped;
425g can chopped tomatoes;
1 tbsp honey

Heat the oil in a saucepan over medium-high heat. Add the ginger and onion, and cook for 2-3 minutes until the onion is soft. Add the vinegar, brown sugar and chilli, and cook, stirring, for 2-3 minutes until sugar dissolves.

Stir in the tomatoes and season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 30-35 minutes until thick. If you want to take the lid off to thicken up the jam, please do so, but it will splatter everywhere. It does make a more delicious concentrated flavour however. Stir in the honey and cool to room temperature.

This jam will last up to two weeks when stored in the fridge.


  • I also served this with sour cream which was a really yummy addition
  • I only used a small portion of chilli as I only wanted a hint of heat.

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