Corn Fritters with Crispy Bac*n

Whether it’s for breakfast, lunch or dinner, these corn fritters make a perfect small meal. Healthy, light and quick to make- they’re the addition every vegan needs in their recipe book!


1 Pack NEXT! Bac*n style strips
1 Cup Plain Flour
¼ Yellow Polenta
3 Tbsp White Sugar
1 Tbsp Baking Powder
Pinch of Salt
1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
¾ Cup Soy Milk
2 Tbsp Vegan Butter (Melted)
3 Cups Corn Kernels (Pat Dry if Thawed)
¼ Cup Chives (finely chopped)
Vegetable Oil (for frying)

To serve:
Sour Cream (vegan) 
Sweet Chilli Sauce


  1. Sift plain flour into a mixing bowl. Add polenta, sugar, baking powder and salt, mix to combine.

  2. Prepare a flax egg by mixing ground flaxseed meal with hot water. Allow this to sit for a minute until sticky.

  3. To the mixing bowl, add the soy milk, flax egg and vegan butter. Whisk together until no lumps remain. Add in corn kernels and chopped chives. Mix until combined.

  4. Preheat vegetable oil in a frying pan on medium heat. Pour or scoop in about ¼ cup of batter per fritter. Allow to become dry around the edge of each fritter before flipping. Cook until browned. Repeat with the remaining mixture.

  5. Meanwhile, in another frying pan cook NEXT! Bac*n style strips with 1-2 tbsp of oil. Cook on medium heat for 1-2 minutes each side and allow to dry on paper towels.

  6. Serve with avocado, rocket, plant-based sour cream and sweet chilli sauce for a delicious breakfast (or anytime) dish.


Join us, fellow intrepid #Nextitarian with instagram