NZ Woman's Weekly

Sweet corn fritters with maple bacon & avocado cream

  • Meal Type

  • Servings

  • Courses

    Quick lunch

Fluffy and full of flavour, this makes an easy and impressive brunch dish or a light supper to be enjoyed with a glass of wine.

Adding a drizzle of maple syrup to the bacon really brings out the smokiness.

  • cups self-raising flour
  • 1 spring onion, finely sliced
  • 1 small bunch coriander, finely chopped
  • 1 cup raw sweet corn kernels
  • Salt and cracked pepper
  • 2 eggs
  • 1 cup milk, warmed
  • 1 tsp baking soda
  • 40g butter, melted
  • Rice bran oil, for cooking
  • 8 rashers streaky bacon
  • Maple syrup
  • 1 avocado
  • 2 tbsp lemon juice
  • 1 tbsp sour cream

1 In a large bowl, combine the flour, onion, coriander, corn and seasoning, and toss well to coat the ingredients in the flour.

2 In a separate bowl, whisk the eggs. Mix milk with baking soda and butter, then add to eggs. Gently fold wet ingredients into dry to make a spoonable batter.

3 Heat a little of the rice bran oil in a frying pan and add spoonfuls of the corn mixture. Cook for 2-3 minutes each side until golden and puffed. Set aside in a warm oven while cooking the remaining mixture.

4 Meanwhile, spread the bacon on a lined tray. Brush with maple syrup and season with pepper. Grill for 4-5 minutes until crispy or done to your liking.

5 Combine the avocado and lemon juice, and mash together until smooth, then mix in the sour cream and season to taste.  Serve the fritters in a stack with crispy bacon on the side and a dollop of avocado cream.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author
Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.