Bacon Corn Fritters With Tomato Chutney and Buttermilk Greens Bacon Corn Fritters With Tomato Chutney and Buttermilk Greens

Bacon Corn Fritters With Tomato Chutney and Buttermilk Greens Image by: Bacon Corn Fritters With Tomato Chutney and Buttermilk Greens Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2013


  • 5 slices bacon
  • 1 cup cornmeal
  • 1 cup corn flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup fresh corn kernel
  • 1 cup frozen corn kernels
  • 1 cup shredded zucchini
  • 2 green onions finely chopped
  • vegetabIe oil for deep-frying
Buttermilk Greens:
  • 1/2 cup buttermilk
  • 3 tablespoons light mayonnaise
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon pepper
  • 6 cups baby spinach
Tomato Chutney:
  • 2 teaspoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon mustard seeds
  • 2 vine ripened tomatoes seeded and chopped
  • 2 plum tomatoes seeded and chopped
  • 2 tablespoons cider vinegar
  • 1 tablespoon liquid honey
  • 1 pinch salt
  • 1 pinch pepper


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 facts Per serving: about

  • Fibre 4 g
  • Sodium 625 mg
  • Sugars 16 g
  • Protein 12 g
  • Calories 624.0
  • Total fat 39 g
  • Potassium 589 mg
  • Cholesterol 78 mg
  • Saturated fat 6 g
  • Total carbohydrate 60 g


  • Iron 16.0
  • Folate 58.0
  • Calcium 19.0
  • Vitamin A 39.0
  • Vitamin C 25.0
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Bacon Corn Fritters With Tomato Chutney and Buttermilk Greens