Double Corn & Honey Fritters with Honey-Bacon Drizzle
YIELD: Makes 12 large fritters (4 to 6 servings)
- 3 slices thick-sliced bacon cut into 1.5 cm 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 vegetable oil for deep frying
- 1 cup dark honey
- 1 1/2 cup corn niblets fresh raw or drained canned
- 3/4 cup buttermilk
- 2 T light 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 4cm of oil in a deep heavy pot until hot enough to sizzle and brown a crust of bread or 190° 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.
Please Note: Honey should not be fed to infants under one year of age. Recipes are courtesy of the National Honey Board et al. Visit www.honey.com