Combine the defrosted sweetcorn and chilli flakes in a mixing bowl.
Sift the flour and baking powder into the sweetcorn and mix together.
Whisk eggs and milk in a separate jug with salt and pepper.
Pour the liquid into the flour mixture and stir until evenly distributed.
Preheat your oven to 160°C.
Fry the chopped bacon in a large dry pan until it is crisp.
Remove bacon and clean any burnt bits from the frying pan.
Heat olive oil in the pan and add tablespoon-sized dollops of batter.
Fry fritters in batches for 2 minutes per side until golden.
Keep cooked fritters warm in the oven while finishing the batter.
Season the diced tomatoes with salt and pepper.
Serve the warm fritters topped with crispy bacon and chopped tomatoes.