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Photo of Corn fritters with crispy bacon and roasted cherry tomatoes by WW

Corn fritters with crispy bacon and roasted cherry tomatoes

Total Time
25 min
10 min
15 min
These eggy delights are a perfect bite sized brunch topped with sour cream and bacon and served with sweet roasted cherry tomatoes.


Cherry tomatoes

250 g

Shortcut bacon

4 slice(s), (4 x 25g slices)


1 medium

Skim milk

¼ cup(s)

Frozen corn

½ cup(s)

Red onion

¼ medium, finely chopped

Wholemeal self-raising flour

½ cup(s)

Oil spray

1 x 3 second spray(s)

Light sour cream

¼ cup(s), (60ml)


  1. Preheat oven to 220˚C. Place tomatoes and bacon, in a single layer, in a large baking dish. Bake for 15 minutes or until tomatoes are tender and bacon is golden.
  2. Meanwhile, whisk egg and milk in a large bowl until combined. Stir in corn kernels and red onion. Stir in flour until just combined.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon level tablespoons of batter into the pan and cook for 2-3 minutes each side or until golden and puffed. Cook the remaining batter to make 12 fritters in total.
  4. Top with sour cream and bacon. Sprinkle with chopped fresh chives and serve with tomatoes.