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Smoky Bacon and Sweetcorn Fritters


  • 3 corn cobs
  • 3 garlic cloves, grated or finely chopped
  • 6 rashers smoked streaky bacon- cut into small pieces
  • 4 spring onions, sliced
  • 1 tsp smoked paprika
  • 2 large eggs
  • 60ml milk
  • 70g self raising flour
  • Handful fresh coriander, chopped
  • Oil
  • Salt and pepper
  • 0 : 8

    With your corn cobs upright carefully cut in downwards motion to cut the kernels off the corn.

    Pre-heat the BBQ for 2-3 minutes with a Chef or Paella Pan in place, then add a dash of oil. Add in the bacon, garlic and a little pinch of salt. Fry for a few minutes and when it starts to brown add the spring onions, paprika and the sweetcorn. Cook for a couple of minutes then scrape everything into a bowl. Add some chopped coriander and set aside.

    Meanwhile separate the eggs and put the yolks into a bowl with the milk and mix well. In a separate bowl whisk the egg whites until stiff.

    Add the flour to the bacon mix, give it a stir then add in the egg yolk and milk mixture. Mix well, then gently fold in the egg whites.

    Add a little more oil to the Chef or Paella Pan and get the BBQ to medium heat. Drop 8 dollops of the mix into the pan and flip over when the bottoms are turning golden brown and the batter starts to bubble. They should only take 1-2 minutes on each side.

    These are delicious served with crisped up parma ham (just fry in the paella pan alongside the fritters) and a poached egg.