Corn Fritters with Bacon and Avocado

An easy breakfast guaranteed to please a crowd!

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20 mins
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35 mins
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  1. Bring potatoes to the boil in a large pot of salted water, with skin on
  2. When soft in the middle, drain and allow to cool and dry, do not place in fridge
  3. When cool, peel off skin and grate into a bowl
  4. Add the eggs, corn, and finely chopped red onion and mix together
  5. Form into patties and set aside
  6. Heat a splash of oil in a pan and fry patties over high heat on each side, reduce heat to low and cook for a further 5 minutes
  7. Grill or fry the bacon and serve together with avocado, spinach and fritters


  • 8 short bacon rashers

  • 1 avocado, peeled and quartered

  • 400g tin corn kernels, drained and patted dry with paper towel

  • 1 cup of baby spinach, washed

  • ½ red onion

  • 2 eggs

  • 4 large potatoes, cubed

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