![](https://spoonacular.com/recipeImages/643460-636x393.jpg)
Ingredients
- 1/2 teaspoon freshly-ground black pepper
- 2 T. buttermilk
- 1/3 c. cornmeal
- 3 T. finely chopped dill pickle
- 1 cup all-purpose flour
- 2 1/2 lb. fresh corn (after it's shucked, it should be about 2 lb.)
- 1 1/2 t. minced fresh thyme
- 1 T. honey
- 1/3 c. mayonnaise
- 1 t. red wine vinegar
- 1 teaspoon salt
- 1 t. minced shallot
- 3/4 c. vegetable oil (plus additional, if needed)
- 1 whole egg, plus one egg white, lightly beaten
Ready In 45 Minutes
Servings: 20
Cooking Instructions
Prepare the dressing In a small bowl combine all of the dressing ingredients, season with salt to taste. Refrigerate until ready to serve.Make the fritters
Step 1
- Cut the kernels off of half of the corn into a large bowl. Using a box grater, grate the remaining corn off the cobs into the bowl with the whole kernels. Then using the back of a chef's knife scrape all of the corn cobs, to remove any of the remaining sweet corn pulp into the bowl.
-
INGREDIENTS:
-
EQUIPMENT:
Step 2
- Add the flour, cornmeal, eggs, 2 T. buttermilk, thyme, honey and salt.
-
INGREDIENTS:
Step 3
- Mix.
Step 4
- Heat 3/4 c. oil in a large nonstick skillet over medium high heat until the oil is shimmering. Drop the batter, about 2 T. at a time into the hot oil. Cook until the fritters are golden-brown around the edges, 1-3 minutes. Carefully (see note above:) flip the fritters and cook until deep golden brown on the second side, about 1-2 minutes.
-
INGREDIENTS:
-
EQUIPMENT:
- Length: 5 minutes
Step 5
- Remove fritters to a paper towel-lined plate. Repeat with the remaining fritter batter, adding additional oil as necessary to maintain enough oil to cover the bottom of the skillet.To serve: Stack the fritters and tomatoes how you like.
-
INGREDIENTS:
-
EQUIPMENT:
Step 6
- Drizzle with some of the dressing and garnish with the crumbled bacon.
-
INGREDIENTS: