Double Corn Fritter Cakes with Paprika Glazed Bacon (recipe)

Double Corn Fritter Cakes with Paprika Glazed Bacon

Twisting the bacon into long breadstick shaped strips makes lots of pockets for the spiced brown sugar to hide and caramelize. Yum! Bacon can also be baked flat if preferred.

Prep time:
10 Minutes
Serves:
4
Cook time:
15 Minutes

Recipe by Paula Bowman
Photography by Carlo Mendoza

Ingredients

1/3 Cup	brown sugar
1/2 Teaspoon	ground smoked hot paprika or ground cayenne
1 Pound	bacon
1/2 Cup	rice flour or all-purpose flour
1/4 Cup	medium ground cornmeal
1 Teaspoon	salt
1/4 Teaspoon	baking powder
1/4 Teaspoon	freshly ground black pepper
1	egg
1/2 Cup	milk
1 Tablespoon	chopped chives
11/2 Cup	corn kernels, thawed if using frozen, (about 2 large ears)
	olive oil for frying
	honey as garnish, optional

Preparation

Preheat oven to 425F. Place a baking rack over a foil lined rimmed sheet pan and set aside.
Mix the brown sugar and paprika in a bowl. Loosely twist each slice of bacon into long thin strips and arrange in a single layer on the prepared baking rack. Sprinkle bacon with brown sugar mixture and bake in oven until crisp and golden brown, about 20 minutes. Remove from oven, drain briefly on paper towels and keep warm.
Meanwhile, in a bowl, whisk flour, cornmeal, salt, baking powder and pepper together. In a separate bowl whisk egg and milk together and stir into dry ingredients. Add corn and chives and stir until just blended. Heat 1-tablespoon olive oil in a large non-stick skillet over medium heat. Working in batches, spoon mounds of mixture into pan, each about 1/4 cup in size. Cook until bubbles appear on the surface, flip fritters and continue to cook, about 1-2 minutes per side. Transfer to a clean plate and repeat process, adding more oil as necessary.
Transfer fritters to plates and garnish with a drizzle of honey, if desired, and serve alongside paprika glazed bacon.
Makes 8 fritters.