-
1
To make the drizzle, stir together the honey and crumbled bacon in a bowl.
-
2
Preheat the oven to 375 F. Line a baking sheet with parchment paper.
-
3
Put the corn kernels in a bowl, drizzle with olive oil, and toss until the kernels are well coated.
-
4
Spread the kernels in a single layer on the prepared baking sheet and roast until they begin to blister, stirring once about halfway through the cooking time, about 15 to 20 minutes.
-
5
Set aside.
-
6
Combine the water, butter, and salt in a saucepan and bring to a boil over medium-high heat.
-
7
Add the flour and quickly stir with a wooden spoon until a dough forms.
-
8
Continue to stir over medium heat for 3 minutes, until the dough begins to steam, becomes sticky, and pulls away from the sides of the pot.
-
9
Transfer the dough to a bowl and immediately beat with the wooden spoon for 2 minutes to allow the steam to escape.
-
10
Add the eggs, one at a time, continuing to beat the mixture until the eggs are fully incorporated and scraping down the sides of the bowl after each addition.
-
11
Fold in the green onions, pepper, and roasted corn.
-
12
To fry the fritters, pour canola oil into a deep pot to a depth of 2 inches and heat to 350 F. Line a large plate with paper towels and place it near the stove.
-
13
Using a small ice cream scoop or 2 spoons, and working in batches of 4 or 6 fritters, carefully drop 2-tablespoon-sized balls of the corn mixture into the hot oil.
-
14
Fry the balls, turning them once after 2 minutes, for 4 to 5 minutes, until golden brown.
-
15
Using a slotted spoon, transfer the fritters to the paper-lined plate to drain, then sprinkle lightly with salt and pepper.
-
16
Transfer the fritters to a serving platter and top with the bacon-honey drizzle and serve hot.
