YIELD: Makes 12 large fritters (4 to 6 servings)
- 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 - Weeks Raw Clover Honey
- vegetable oil, for deep frying
- 1 cup - Weeks Raw Buckwheat (or Wildflower for lighter taste) 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 Buckwheat 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.