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Double Corn and Honey Fritters with Honey-Bacon Drizzle

Double Corn and Honey Fritters with Honey-Bacon Drizzle

Crunchy on the outside and fluffy within, these luscious fritters are irresistible. Try a lighter honey such as a clover or orange blossom in the batter. Warmed dark wildflower or buckwheat honey blended with crisp bacon propels the taste over the top. 

Yield: 12 large fritters (4 to 6 servings)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 3 slices  - thick-sliced bacon, cut into ½ inch pieces
  • ¾ cup - coarse yellow cornmeal
  • ¾ cup  - all-purpose flour
  • 2 teaspoons - baking powder
  • 1 teaspoon  - coarse salt
  • 1/8 teaspoon - freshly ground black pepper
  • 1-1/2 cup  - corn niblets, fresh raw or drained canned
  • ¾ cup  - buttermilk
  • 2 tablespoons  - light honey
  • vegetable oil, for deep frying
  • 1 cup - dark honey


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.