These crispy, sweet and savory corn fritters have bits of bacon in them for the best breakfast. Serve topped with maple syrup and alongside more bacon or scrapple!
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Sometimes I eat fried things for breakfast, and love every bite. Food like this is the #1 reason I work out – that way I feel less guilty. After spin last night with the extra hills and sprints she threw at us, I thought a treat was deserved this morning. These fried golden morsels are sweet and crunchy, and fit my morning craving perfectly.
My mom used to cook corn fritters for my brother and I during our weekends with her (we stayed with her every other weekend, but lived with our dad). Next to the raw sugar cookie dough cake she let me have for a birthday one year, this was the best thing she fed to me. And I got to pour syrup all over it too! MmMmm sweet & salty.
The key to the best corn fritters is that she had an incredibly well-seasoned cast iron skillet in which she would cook them, often times in the leftover bacon grease from cooking strips of bacon first. But sometimes I put the bacon in the fritters and then serve them alongside some crispy pan-fried Scrapple as well.
If you don’t know what Scrapple is, it’s not exactly the most appealing looking thing. It’s a block of grayish-brown meat that comprised of pork and cornmeal to make a loaf that is sliceable (and apparently healthier than bacon). I most often see it in Maryland where she grew up although apparently it originated in Pennsylvania but later the company moved to Delaware. Occasionally I hit the jackpot and find it where I live – I cannot resist buying it when I do find it!
Her original recipe called for raisins (probably because the recipe was from a box of raisins), but I honestly have no memory of her ever making them with raisins. So that’s another reason I added crumbled bacon instead.
Another thing I changed was that her recipe says it was made with a drained can of whole kernel corn, but I think she sometimes would make it with creamed corn, so I did here as well. Fun fact: corn, especially creamed corn, was one of the few vegetables I would eat growing up.
Love you, Mom. :-)
- 1 egg
- 1/4 cup milk
- 1 cup pancake mix
- 4 strips cooked bacon, crumbled
- 14.75 oz. can cream style corn
- Cooking oil to depth of 1/2 inch
- In a medium bowl, blend egg and milk. Add pancake mix and bacon, stir until mixed. Fold in corn (to insure lightness, don't overbeat).
- Heat oil to 350 degrees (or test by dropping a small bit of batter into the oil, it should sizzle immediately). Drop by spoonfuls (I like using my medium cookie scoop) and cook until golden, about 2 minutes then flip to cook the other side. Drain on paper towel-lined plate.
- Serve immediately with syrup.
Source: Adapted from my Mom
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Post updated 5/8/21, photo above is the original.