Crispy Griddled Bacon Mais Fritters

Crispy griddled bacon corn fritters

Corn is perhaps the ultimate southern veggie that is not only tasty, but is a delicious ingredient in a variety of bbq dishes.”

Do we do grilled corn on the cob as a side dish? Nope, never. No matter how often we get this question in catering, we refuse to serve this bbq cliché. Why? Jord is personally not a fan of doing what everyone else is already doing. And, what about all those pieces of corn that get stuck in your front teeth? We’ve got something better than corn on the cob – crispy griddled bacon corn fritters! 


This recipe and many others is featured in our newest book BBQ Snack Attack


(for 4 people) 

BBQ Cream Sauce:

  • 250 g sour cream
  • 100 ml BBQ sauce (such as Smokey’s finest)
  • juice and zest of 2 lemons
  • 2 tbsp parsley, finely chopped
  • 2 tbsp Tabasco Chipotle
  • salt and freshly ground black pepper to taste

Bacon Corn Fritters:

  • 4 corn cobs
  • 1 tbsp sunflower oil
  • 6 slices of smoked bacon
  • 2 jalapeño peppers, finely chopped
  • 50 grams of shredded cheddar
  • 3 eggs
  • 1 red onion, finely chopped
  • 120 g of flour
  • ½ tsp baking powder
  • 1 tsp garlic granulate
  • 1 tsp onion granulate
  • 1 tsp smoked paprika powder
  • Juice and zest of 1 lemon
  • 2 tbsp sunflower or soybean oil
  • ¹/³ bunch of coriander, finely chopped
  • salt and freshly ground black pepper to taste
  • 150 ml sunflower or soybean oil


  • BBQ with lid or a grill plancha or large skillet
  • 2 large tablespoons or an ice cream scoop
  • Spatula

Featured in:

BBQ Snack Attack - Jord Althuizen

Smokey Goodness

BBQ Snack Attack

How to make:

Preparation 1 hour
Cooking time: 20 minutes


First make the BBQ cream sauce for the crispy griddled bacon corn fritters by mixing all the ingredients together and season with some salt and freshly ground black pepper. Refrigerate until ready to be used.


Prepare a BBQ for direct grilling and heat it to a temperature of 180 °C. Brush the corn on the cob with oil and grill on all sides until the kernels are seared and cooked through, let it cool slightly and cut the kernels off the cobs. Then grill the smoked bacon slices until crispy and chop them finely. Mix the other ingredients for the corn fritters together in a large bowl and stir well. Finally, add the corn kernels and bacon and stir well again.


Heat a plancha or large skillet over the fire and give it a good dash of sunflower oil. When the plancha or skillet starts to smoke, you can get started. Take some of the fritter batter with an ice cream scoop or two tablespoons and let it run out on the plancha. Depending on the size of the plancha or skillet, you may be able to grill several at the same time. The fritter should remain quite thick, about 1 cm thick. Wait until the top of the fritter starts to dry, then carefully slide a spatula underneath and flip the fritter over and fry the other as well until golden brown.


Is the bottom of your fritter black before the top dries? Then your plancha or skillet is too hot. Does the bottom not get a nice brown color, but does the top dry? Then your plancha or skillet is too cold. Repeat the process of adding oil and frying fritters until the batter is used up.

Serve the fritters with the BBQ cream sauce and enjoy!

Items used for this recipe

Smokey premium charcoal
Smokey’s Premium Houtskool
Smokey Goodness BBQ Snack Attack
BBQ Snack Attack
Petromax Gietijzeren Skillet
Petromax Gietijzeren Skillet
Forged Olive Koksmes
Forged Olive Koksmes
Smokey Goodness Finest BBQ Saus
Smokey’s Finest BBQ saus
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