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Bacon and Corn Fritters with Apricot Yogurt Sauce

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  • Author: Anita Schecter
  • Yield: 4 servings 1x


Instead of pancakes, make a batch of these savory bacon and corn fritters topped with a cool and sweet apricot yogurt sauce.




  • 1 Cup flour
  • 1/2 Cup cornmeal
  • 2 Eggs
  • 1 Cup buttermilk
  • 2 Tablespoons unsalted butter (melted)
  • 2 Teaspoons baking powder
  • 1 Tablespoon honey
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt (or to taste)
  • 1/4 Teaspoon black pepper
  • 1 Cup corn kernels
  • 1/4 Cup chopped parsley
  • 4 Slices cooked bacon (crumbled)
  • Oil for frying


  • 1 Cup plain Greek style yogurt
  • 1/4 Cup Bonne Maman Apricot preserves


  1. In a large bowl, combine the flour, cornmeal, eggs, buttermilk, melted butter, baking powder, baking soda, honey, salt and pepper. Stir in the corn kernels, parsley and most of the crumbled bacon but leave some for topping.
  2. Heat the oil in a large skillet and scoop fritters into the pan (approximately 1/2 cup of batter each). Fry on medium to medium high heat for about 5 minutes on each side or until they are lightly golden brown. Sprinkle on the remaining bacon.
  3. Swirl together the Greek yogurt and apricot preserves and serve alongside the cooked fritters.
  • Category: Breakfast
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