Corn Red Pepper Bacon Cakes
Sweet corn is still in season at San Diego’s North Park Farmer’s Market, so enjoy these hearty corn cakes, which take a minimum of time on the stove. You can use frozen corn the rest of the year.

The original recipe is my mom’s “thick fritter batter” for tuna fritters. Serve with your favorite dipping sauce, ranch dressing, Sriracha mayo, and a big side salad.

The renovation: I don’t cook these in deep fat, for one! You simply use a hot skillet and a generous amount of cooking spray. I have swapped in gluten-free flour for the regular flour, soy milk for whole milk, and olive oil instead of vegetable oil. These are also loaded up with veggies. Vegans can omit the bacon and egg, adding 1 t. smoked paprika or smoked salt to add that meaty flavor, or use this coconut bacon recipe. Mmmm.

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
low-sodium or migraine diets

 

Corn Red Pepper Bacon Cakes

Corn, Red Pepper, and Bacon Cakes

Savory, quick cakes loaded with the tasty flavors of red pepper, corn, and just a touch of bacon. Vegan options included!
5 from 1 vote
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Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 10 cakes

Ingredients
  

  • 3 ears corn or 2-1/2 cups frozen corn (350 g)
  • 1 slice applewood smoked bacon turkey bacon or coconut bacon
  • 1 cup bell peppers red, diced (150 g)
  • 1 jalapeño or other mildly spicy small pepper
  • 1 onions (green) (scallions) or 3 chives
  • 3 sprigs savory (fresh)
  • 1 cup all-purpose flour (gluten-free) such as Bob's Red Mill (135 g)
  • 2 tsp baking powder
  • 1 eggs beaten, can use egg substitute
  • 1/3 cup soy milk can use skim or other non-dairy milk
  • 1 tbsp olive oil (extra virgin) organic, extra virgin
  • 1 dash hot sauce
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions
 

  • Husk the corn, pick off as much silk as possible, and carefully slice off the kernels. Pick through and remove the rest of the silk.
  • Cook the bacon slice until crispy, then drain well on paper towels and finely chop. If not using bacon, add 1 t. smoked paprika to give it a savory smoky taste.
  • Wash and finely chop the peppers, onion or chives, and the savory and place in a bowl with half of the corn kernels.
  • In a blender, put the reserved half of the corn kernels, flour, baking powder, egg, milk, oil, and seasoning. Blend until smooth, adding additional milk 1 tablespoon at a time if needed. Pour into the bowl and stir to combine. Add additional milk if needed once you see the final texture. It should be thicker than regular pancake batter but not paste-like. It will thicken as it sits, so if cooking in two batches you'll probably need to add another tablespoon or two of milk.
  • Heat a non-stick skillet over medium heat until a drop of water sizzles. Add 1 tablespoon grapeseed or other neutral oil. Use a ¼ C. measure to scoop even amounts of batter onto the skillet.
  • Cook 5 minutes per side. You can use egg rings to make more evenly shaped fritters, but spray them well and don't overfill, as this will stick.

Notes

Per serving:
  • 239 calories
  • 8 g fat
  • 57 g cholesterol
  • 597 mg sodium
  • 303 mg potassium
  • 38 g carbohydrate
  • 6 g fiber
  • 6 g sugars
Serve with a side salad and your favorite homemade salad dressing drizzled on top.