These bacon and corn fritters are honestly irresistible. Sweet fresh corn, salty crispy bacon, sharp cheddar, and bright green onions come together in a light, fluffy batter that fries up crunchy on the outside and tender inside. Serve them with a smoky, spicy chipotle aioli for a perfect appetizer, side dish, or party snack that’s ideal for BBQs and casual gatherings.
Forget “hot girl summer” — give me hot CORN summer. I love using summer corn in every possible way, and these fritters are a favorite way to bring that fresh corn flavor indoors. They’re not just grilled corn slathered in butter; they’re a crisp, comforting little bite packed with flavor.
I learned how to make ultra-light fritters in culinary school, and this version is the same crisp, airy style with added bacon and cheddar for extra umami and richness. It’s basically a one-bowl recipe that everyone at the table will fight over. Pair them with marinated mozzarella bites or a creamy dip for a full appetizer spread—these are great for happy hour or as a side at dinner.
Enjoy with a chilled beer or a crisp glass of white wine and savor the last warm days of summer.
Fresh corn
I recommend using corn straight off the cob when possible—the kernels are sweet and have the best texture. If fresh corn isn’t available, defrosted frozen corn or drained canned corn will work. For the fritters you’ll also need thick-cut bacon, all-purpose flour, baking powder, a touch of sugar, kosher salt, white or black pepper, garlic powder, smoked paprika, eggs, whole milk, chopped green onions, sharp cheddar, and a neutral frying oil.
For the chipotle aioli: mayonnaise, lemon juice, chopped chipotle peppers in adobo, garlic, salt, and pepper. Blend until smooth and refrigerate while you make the fritters.
Cook the bacon
Slice the corn
Quick trick from culinary school: place the cob upright in the center hole of a bundt pan and slice downward—the kernels drop neatly into the pan instead of scattering across the counter.
Make the batter
Fry the fritters
To check your oil temperature, drop a small spoonful of batter in: it should sizzle and turn golden in about a minute. If it doesn’t sizzle, the oil is too cool; if it burns, it’s too hot. Adjust the heat as needed.
Mix up the chipotle aioli
Batter consistency
The batter should be fairly thick and hold its shape when scooped. If it’s crumbly, add a splash of milk; if it’s too runny, stir in flour one tablespoon at a time until it holds together.
Storing & freezing tips
These fritters are best fresh, but leftovers keep well. Cool completely, then store in an airtight container in the fridge for up to 3 days. To freeze, spread fritters on a sheet pan and freeze until solid (1–2 hours), then transfer to a freezer bag and freeze for up to 3 months.
Reheat til crispy
The air fryer is the best way to re-crisp leftover fritters: arrange in a single layer and heat at 375°F (190°C) for 4–5 minutes, flipping halfway. To reheat in the oven, place fritters on a wire rack over a sheet pan and bake at 400°F (204°C) for 12–14 minutes, flipping once; they’ll crisp as they cool.
You can cook these directly from frozen in the air fryer or oven—add 1–2 minutes to the cooking time.
If you make this recipe, please leave a star rating and review—I read every comment and love hearing how it turned out for you. Thanks for supporting Sunday Table!
Cheesy Bacon & Corn Fritters with Chipotle Aioli
Ingredients
Chipotle Aioli
- 1/2 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 1/4 cup chopped chipotle peppers in adobo sauce
- 1 teaspoon minced garlic
- Kosher salt and freshly-ground black pepper, to taste
Bacon Corn Fritters
- 1/2 pound thick-cut bacon
- 1 cup all purpose flour
- 3 cups corn kernels (about 4 cobs)
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon Kosher salt, plus more to taste
- 1/4 teaspoon white pepper (or freshly-ground black pepper)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 eggs, lightly beaten
- 1/2 cup whole milk
- 1/4 cup chopped green onions, plus more for garnish
- 1 cup shredded sharp cheddar cheese
- Canola or vegetable oil, for frying
Equipment
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12” skillet
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Food processor (or blender)
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#20 (1.5 ounce) cookie scoop
Instructions
Chipotle Aioli
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Combine mayonnaise, lemon juice, chopped chipotle peppers in adobo, garlic, salt, and pepper in a food processor or blender.
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Blend until very smooth. Taste and adjust heat or seasoning. Transfer to an airtight container and chill while you make the fritters.
Bacon Corn Fritters
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Preheat oven to 400°F. Line a sheet pan with parchment and arrange bacon in a single layer. Bake 15–20 minutes until crispy, rotate halfway through. Drain on paper towels and finely chop once cool.
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Shuck and remove silk from the corn. Slice kernels from the cob until you have about 3 cups (roughly 4 cobs).
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Whisk together flour, baking powder, sugar, salt, white pepper, garlic powder, and smoked paprika in a small bowl and set aside.
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In a large bowl, whisk the eggs and milk. Add corn, chopped bacon, green onions, and cheddar. Fold in the flour mixture just until combined and no streaks of flour remain. Let the batter rest 5 minutes.
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Pour oil into a 12″ skillet to about 1/8″ depth and heat over medium until very hot. Test with a spoonful of batter; it should sizzle and brown.
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Using a #20 scoop or tablespoon, drop mounds of batter into the oil 2–3 at a time. Press gently with a spatula to flatten. Fry 2–3 minutes until golden and crisp, flip and fry another 2–3 minutes. Repeat with remaining batter.
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Drain on paper towels, season with kosher salt, sprinkle with extra green onions if desired, and serve hot with the chipotle aioli.
Notes
Frozen or canned corn works—thaw frozen corn and pat dry, and drain and dry canned corn to remove excess liquid.
Scoop flour properly: fluff the flour with a fork, spoon it into a measuring cup, and level it off without packing.
Let the batter rest about 5 minutes to relax the flour for a tender fritter.
Heat the oil correctly—the batter should sizzle and brown on contact. If it browns too quickly but stays raw inside, lower the heat.
Keep finished fritters warm in a 200°F oven on a sheet pan while frying the rest.
Use a spider or slotted spoon to remove stray bits from the oil so it doesn’t burn or get gummy.
Adjust the number of fritters to your scoop size; a #20 (1.5 oz) scoop yields medium-sized fritters.