Maple Glazed Bacon Rashers with Sweetcorn & Buttermilk Fritters

The new Food Lover’s American-style thick cut bacon rashers are also your new favourite brunch ingredients! Pete Goffe-Wood tried them, and he went all out on this recipe! Thick cut rashers glazed in maple-syrup, paired with the ultimate sweetcorn and buttermilk fritters (with a secret ingredient: Polenta!), and served with juicy roasted tomatoes.




  • Breakfast
  • Pork


  • South African

Cooking Methods

  • Pan-Fry



Prep Time

15 minutes

Cooking Time

45 minutes


Maple Glazed Pork Bacon Rashers & Roasted Tomatoes

  • 12 Food Lover’s American-style Thick Cut Bacon Rashers
  • 100ml maple syrup
  • 6 tomatoes
  • 20g wild rocket

Sweetcorn & Buttermilk Fritters

  • 180ml (¾ cup) flour
  • 125ml (½ cup) polenta
  • 2.5ml (½ tsp) baking powder
  • 2.5ml (½ tsp) bicarbonate of soda
  • 5ml (1 tsp) salt
  • 5ml (1 tsp) sugar
  • 310ml (1 ¼ cup) buttermilk
  • 30ml (2 Tbsp) melted butter
  • 1 egg, beaten
  • 500ml (2 cups) cooked corn kernels
  • ½ bunch chopped spring onions, sliced diagonally


Maple Glazed Pork Bacon & Roasted Tomatoes

  1. Heat the oven to 200°C.
  2. Place the rashers on a parchment-lined baking tray and place in the oven for approximately 10-15 minutes or until the fat begins to render and the pork begins to crisp.
  3. Remove the tray from the oven and brush the rashers with the maple syrup and put back in the oven for a further 5 minutes so that they can crisp and caramelise.
  4. Remove from the oven and place the rashers on a cooling rack to drain.
  5. Cut the tomatoes in half, season with salt and pepper and place on a separate baking tray or roasting pan, then place in a hot oven.
  6. This can be done at the same time as the rashers.
  7. The tomatoes should take the same amount of time as the pork.
  8. To assemble, place two sweet corn fritters on a plate, place a little rocket on top of the fritters, followed by two halves of tomato.
  9. Place two glazed bacon rashers on top of the tomatoes and serve. Alternatively, you could serve all together on a platter.
  10. A fried egg would make a good accompaniment.
  11. Sweetcorn & Buttermilk Fritters

    1. Put dry ingredients in a bowl.
    2. Put buttermilk, butter and egg together in another bowl and whisk.
    3. Add dry ingredients to wet.
    4. Purée 1 cup of the corn and add with the rest of the corn to the batter.
    5. Thin mixture with a little buttermilk if necessary.
    6. Heat a cast iron frying pan and add a little oil
    7. Spoon in some mixture into the hot pan – be careful as it does spread – you need enough mixture to make a fritter the size of a coaster.
    8. You will serve two fritters per portion.
    9. When the mixture begins to bubble and firm around the edges, flip the fritters over with a spatula or egg lifter. Cook until golden brown and firm.


What if I don’t have buttermilk?

See our top kitchen hacks! You can make your own buttermilk with milk and vinegar or lemon juice.

Where can I find more of Pete Goffe-Wood’s recipes?

Pete knows meat! So if you’re looking for delicious meat recipes, try some of these.

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