Pork Belly Corn Fritters

Here’s a recipe that brings together succulent smoky pork belly and the crispy fried goodness of all of the other state fair favorite foods. These smoked Pork Belly Corn Fritters are nearly impossible to stop eating, so make sure you’ve got plenty to go ’round!

Pork Belly Corn Fritters


For the corn fritter batter:

  • 1 2/3 cup all purpose flour
  • 1 1/3 cup corn meal
  • 2 tbsp Killer Hogs Hot BBQ Rub
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 1 cup creamed corn, pureed
  • 1 cup Boulevard Brewing Co. Tank 7 Farmhouse Ale


Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for smoking.

Slather the strips of pork belly with a thin layer of House of Q Slow Smoke Gold Mustard BBQ Sauce. Season all surfaces with Killer Hogs Hot BBQ Rub.

Spread out the strips of pork belly on the second shelf of the smoker. Smoke for about 6 hours until very tender when probed, roughly 210ºF internal temperature. Remove from the grill and rest 10 minutes.

In a Lodge 7 Quart Dutch Oven, preheat the 2 quarts of oil to 375ºF.

Combine all fritter batter ingredients in a mixing bowl and whisk to combine.

You might also enjoy: Beer Battered Smoked Sausage Corn Dogs

Slice the strips of pork belly into two-bite portions. Dip each pork bite in the batter, then drop directly into the hot oil. Cook until golden brown for about 2 minutes, turning with a slotted spoon half way through, until golden brown in color. Remove from the oil and drain on paper towels.

Serve hot with Firebug Mild Grillin’ Sauce, for dipping.

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Yoder Smokers YS640 Pellet Grill


  1. Phil Blodgett
    July 18, 2018

    I wanted to know thoughts on if I smoked the belly the day before, what route would you take to reheat. Would the fry be plenty of heat or would the belly need to be heated up separately and then fried. Thanks

    1. Tom Jackson
      July 25, 2018

      I would bring the pork to room temperature, at least, before frying. You could warm the pork wrapped in foil, in the oven.


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