Sweetcorn and ricotta fritters with crispy bacon and avocado

Sweetcorn and ricotta fritters with crispy bacon and avocado

Breakfast: Morning, Noon & Night
Danielle Wood

Fritters are a fantastic meal any time of the day, and these special ones from Down Under are particularly good. There is the sweet popping of corn in your mouth as you bite into each fritter, paired with the salty bacon and creamy freshness of the avocado. I usually make double the quantity so I have some spare to snack on. You can keep them for up to 3 days in the fridge. I tend to reheat them in the oven at 180°C for around 5 minutes.


Quantity Ingredient
olive oil, for frying
12 rashers smoked or unsmoked streaky bacon
3 cobs corn, kernels removed, (see note)
or 335g canned sweetcorn, drained
1 small red onion, roughly chopped
120g plain flour
240g ricotta
1 teaspoon baking powder
2 eggs
freshly ground black pepper
2 ripe avocados
2 limes, juiced
yoghurt, to serve (optional)
chilli sauce, to serve (optional)


  1. Preheat the oven to 120°C. Add some oil to a large frying pan over a medium heat and fry the bacon till crispy. Transfer to an ovenproof dish, cover with foil, and put in the bottom of your oven to keep warm.
  2. If using fresh corn kernels, cook in boiling water for 20 minutes until tender.
  3. For the fritters, put half of the sweetcorn kernels, the red onion, flour, ricotta, baking powder, eggs and seasoning into the food processor. Blend until everything has combined. Scrape out into a large bowl, add the rest of the sweetcorn and stir in.
  4. Heat 1 tablespoon of olive oil in a large frying pan, preferably non-stick, over a medium to high heat. When the oil is hot, spoon 2 heaped tablespoons of the mixture into the pan to make 1 fritter and fry for 1 minute on each side until golden all over. Remove from the pan using a slotted spoon or spatula and drain on some kitchen towel. Repeat with the rest of the mixture and then put them on a baking tray into the oven to keep warm.
  5. Halve the avocados and remove their stone. Using a large spoon, scoop out the flesh from each half and slice it into cubes. Drizzle with the lime juice and mash it up a little.
  6. Serve the fritters with the bacon and avocado. I like mine with a dollop of yoghurt and some chilli sauce.


  • To remove kernels from a corn cob, peel off and remove the husk and the silky threads that cover the corn, then stand the cob stalk-end down on a chopping board and carefully slice the kernels off from top to bottom using a sharp knife. Cut as close to the core as possible so that the kernels remain whole. Careful here of your fingers, as well as the mess. Some kernels take flight and decide to miss your chopping board, and end up somewhere you might find them a few days later!
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