Corn Fritters

A favorite summer breakfast. Light and tender, the flavor of these fritters is heightened by the addition of grated fresh corn and crumbled bacon.


5 bacon slices

4-5 ears of fresh corn

2 eggs


6 tablespoons flour

2 teaspoons baking powder

1 teaspoon salt

dash of black pepper


1/3 cup GOLDEN BLOSSOM HONEY, warmed

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Cook bacon in a large skillet until crisp. Remove to paper towels to drain. Pour bacon fat from skillet into a heatproof bowl. Crumble bacon.
In a large bowl, using the largest hole on a grater, grate corn from cob until you have about 1 cup. In a separate bowl lightly beat eggs and 3 tablespoons honey. Add to grated corn. Stir in flour, baking powder, salt and pepper until combined. Mix in crumbled bacon.
Heat 1 tablespoon of bacon fat in a large skillet. Once hot, form fritters by dropping 1/8- cup measures of batter into pan. Cook until golden brown, a few minutes per side. You may have to do this in batches. Add more bacon fat to pan if necessary.
Serve immediately. Pass warmed honey to drizzle over fritters.
Yields: approximately 16 fritters