Have no fear: pan-fried Corn Fritters are here. These hearty little guys boast big flavor from corn, bacon, and chives - not the grease you cook them in! Use fresh or frozen corn in a wholesome cornmeal batter to create savory patties that the whole family will love. And by love, I mean eat... and eat... and eat. Garnish with sour cream and, of course, more bacon.
Place the bacon in a cold cast iron skillet. Heat over medium high heat, stirring occasionally, until the fat renders and bacon turns golden brown and crisp. Remove with a slotted spoon and set aside on a paper towel lined plate to drain.
Whisk the cornmeal, cornstarch, baking powder, salt, paprika, and garlic powder in a large mixing bowl until well combined. Add the corn and chopped bacon to the dry ingredients and mix until evenly coated.
Whisk the milk, eggs, chives, and honey in a 1-cup measuring cup (or small bowl) until smooth.
Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until just combined and evenly moistened. Rest 5 minutes to allow the cornmeal to hydrate. The mixture will be thick.
Add enough oil to the bacon fat to create an ⅛” layer of fat in the skillet. Heat over medium high heat until the oil is shimmering.
Drop ¼ c portions of the batter into the skillet, leaving 1” space in between. Fry 3 minutes, or until golden brown, then flip and fry 2-3 minutes more, until the fritters are puffed and evenly golden brown on all sides.
Transfer the fritters to a paper towel-lined plate to drain. Makes about 16 fritters. Serve warm or room temperature with sour cream and additional chopped chives.