Heat a lightly oiled small frying pan over high heat. Cook bacon, stirring, until crisp. Drain on absorbent paper.
Sift flours into a bowl. Stir in spice. Combine eggs and milk in a medium jug. Gradually whisk egg mixture into flour to make a stiff batter. Mash half of the kidney beans in a bowl. Stir into batter with corn, zucchini, carrot, cheese, bacon and remaining beans. Season with salt and pepper. Stand for 10 minutes.
Pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Using half of the batter, drop 2 heaped tablespoons of the batter per fritter into pan. Cook for 3 minutes each side or until browned and cooked through. Drain on paper towel. Cover to keep warm. Repeat with remaining batter to make 12 fritters.
Serve fritters with sour cream.
Serve patties with homemade guacamole, if desired.