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
Instructions:
- 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.
- Add the flour, cornmeal, eggs, 2 T. buttermilk, thyme, honey and salt.
- Mix.
- 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.
- 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.
- Drizzle with some of the dressing and garnish with the crumbled bacon.
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