Tested till perfect Bacon Corn Fritters With Tomato Chutney and Buttermilk Greens
Bacon Corn Fritters With Tomato Chutney and Buttermilk Greens
Photography by Ryan Brook/TC Media

Bacon Corn Fritters With Tomato Chutney and Buttermilk Greens

I fell in love with corn fritters (or hush puppies) when I visited the Acme Oyster House in New Orleans. They're a rare treat, surprisingly easy to make and the perfect side for a po'boy sandwich. Serve as an appetizer or hors d'oeuvre. – Amanda Barnier, Food specialist

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: August 2013

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 40 minutes
  • Portion size 6


  • 5 slices 5slicesbacon
  • 1 cup 1cupcornmeal
  • 1 cup 1cupcorn flour
  • 3 tbsp 3tbspgranulated sugar
  • 1 tbsp 1tbspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspcayenne pepper
  • 1 cup 1cupbuttermilk
  • 2 2eggeggs
  • 1 cup 1cupfresh corn kernelfresh corn kernels or frozen corn kernels
  • 1 cup 1cupshredded zucchini
  • 2 2green oniongreen onions, finely chopped
  • vegetabIe oil, for deep-frying

Tomato Chutney:

  • 2 tsp 2tspolive oil
  • 1 1small onion, diced
  • 2 2cloves garlic, minced
  • 1 tsp 1tspmustard seeds
  • 2 2vine ripened tomatovine ripened tomatoes or plum tomatoes, seeded and chopped
  • 2 tbsp 2tbspcider vinegar
  • 1 tbsp 1tbspliquid honey
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper

Buttermilk Greens:

  • 1/2 cup 1/2cupbuttermilk
  • 3 tbsp 3tbsplight mayonnaise
  • 1 tbsp 1tbspcider vinegar
  • 1/4 tsp 1/4tsppepper
  • 6 cups 6cupsbaby spinach
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Tomato Chutney: In small saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 7 minutes.

Add garlic and mustard seeds; cook, stirring, until fragrant, about 1 minute. Stir in tomatoes, vinegar, honey, salt and pepper; cook, stirring occasionally, until thickened and almost no liquid remains, about 7 minutes.

Meanwhile, in skillet, cook bacon over medium-high heat, turning occasionally, until crisp, about 5 minutes. Remove 2 tbsp fat and set aside. Transfer bacon to paper towel; blot dry and chop.

In large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, pepper and cayenne. Whisk in buttermilk and eggs. Stir in corn, zucchini, green onions, bacon and reserved bacon fat.

In deep-fryer, wok or deep saucepan, heat enough oil to come about 3 inches (8 cm) up side until deep-fryer thermometer reads 365ºF (185ºC). Using about 2 tbsp batter per fritter, drop by scoops into hot oil; deep-fry, in batches and turning once, until golden, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate.

Buttermilk Greens: In large bowl, whisk together buttermilk, mayonnaise, vinegar and pepper until smooth; add spinach and toss to coat. Serve with fritters and chutney.

Nutritional Information Per serving: about

cal 624 pro 12g total fat 39g sat. fat 6g
carb 60g dietary fibre 4g sugar 16g chol 78mg
sodium 625mg potassium 589mg

% RDI:

calcium 19 iron 16 vit A 39 vit C 25
folate 58
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