Golden corn fritters studded with crispy bacon and finished with a maple drizzle, a Canadian brunch favorite.
Corn fritters get a distinctly Canadian treatment here with crumbled bacon folded into the batter and a proper maple syrup drizzle to finish, leaning into the classic Canadian pairing of smoky, salty and sweet. The bacon is cooked first until crisp, and its rendered fat is used to fry the fritters, adding a smoky depth the batter alone wouldn't have. Fresh or frozen corn kernels give the fritters bite and sweetness, and a light batter with just enough flour and egg holds everything together without becoming a dense pancake. Fried in a shallow layer of the reserved bacon fat, the fritters develop crisp, golden edges while staying tender inside. Drizzled with warm maple syrup right before serving, these fritters bring together sweet and savory in a single bite, the kind of brunch dish found at Canadian diners and home kitchens alike on a lazy weekend morning.
Serves 4
Cook diced bacon in a skillet over medium heat until crisp, about 6-7 minutes. Remove with a slotted spoon, reserving the fat in the pan.
In a bowl, whisk together flour, baking powder, salt and pepper. Whisk in eggs and milk until smooth, then fold in corn and cooked bacon.
Heat the reserved bacon fat in the skillet over medium heat, adding a bit of oil if needed for enough coverage.
Drop heaping spoonfuls of batter into the pan, flattening slightly. Fry 3 minutes per side until golden and cooked through.
Frying in the reserved bacon fat rather than plain oil is what gives these fritters their distinctive smoky depth.
Drain briefly on paper towels.
Serve warm, drizzled generously with warmed maple syrup.
Cook the bacon until genuinely crisp before adding it to the batter — soft bacon turns chewy and gets lost in the finished fritter.
Fry in the reserved bacon fat rather than fresh oil for the deepest, smokiest flavor.
Warm the maple syrup slightly before drizzling — it pours more evenly and soaks into the warm fritters better than cold syrup.
Add shredded cheddar to the batter for a cheesier version.
Use chopped scallions in place of or alongside the bacon for a different flavor profile.
Make them dessert-style by adding a pinch of cinnamon to the batter.
Refrigerate up to 3 days. Reheat in a dry skillet over medium heat to re-crisp; microwaving makes them soggy.
Corn fritters have long been part of North American home cooking, and the addition of bacon and maple syrup reflects a distinctly Canadian approach to breakfast and brunch food that leans heavily on the country's most famous sweet export.
It's best mixed fresh, though you can cook the bacon and prep the corn a day ahead to save time in the morning.
Frozen corn, thawed and patted dry, works just as well and is often more convenient outside of summer corn season.
The batter is likely too loose — add an extra tablespoon of flour, or make sure the corn and bacon aren't adding too much extra liquid.
Per serving (180g / 6.3 oz) · 4 servings total
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