Double Corn and Honey Fritters with Honey-Bacon Drizzle

YIELD: Makes 12 large fritters (4 to 6 servings)

INGREDIENTS

3 slices

thick-sliced bacon

cut into 1/2-inch pieces

3/4 cup

coarse yellow cornmeal

3/4 cup

all-purpose flour

2 tsp.

baking powder

1 tsp.

coarse salt

1/8 tsp.

freshly ground black pepper

1 1/2 cup

corn niblets

fresh raw or drained canned

3/4 cup

buttermilk

2 T

light honey

vegetable oil

for deep frying

1 cup

dark honey

DIRECTIONS

Fry the bacon in a medium skillet over medium-high heat, stirring occasionally, until browned, about 10 minutes. Lift from the bacon fat with a slotted spoon and drain on a paper-lined plate. Set aside.

In a large bowl, stir cornmeal, flour, baking powder, salt, baking soda and black pepper until well blended. Stir in the corn.

In a small bowl whisk the buttermilk and honey until blended. Add to the dry ingredients and fold until thoroughly blended.

Heat about 1 1/2 inches of oil in a deep heavy pot until hot enough to sizzle and brown a crust of bread or 375° on a deep-frying thermometer.

Add the batter by heaping tablespoonfuls to the hot oil. Fry, turning as they brown, about 5 minutes. With a slotted spoon lift the fritters from the oil to a tray lined with double thickness of paper towels.

Heat the additional darker honey in a saucepan set over very low heat, stirring, just until warmed, about 1 minute. Add the bacon to the warm honey and serve with the fritters.

Recipe courtesy of Marie Simmons, cookbook author.