5 slices bacon
1 cup cornmeal
1 cup corn flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup buttermilk
1 cup fresh corn kernels or frozen corn kernels
1 cup shredded zucchini
2 green onions, finely chopped
vegetable oil, for deep-frying
2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon mustard seeds
2 vine ripened tomatoes or plum tomatoes, seeded and chopped
2 tablespoons cider vinegar
1 tablespoon liquid honey
1 pinch salt
1 pinch pepper
1/2 cup buttermilk
3 tablespoons light mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon pepper
6 cups baby spinach
Tomato chutney: In small saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 7 minutes.
Add garlic and mustard seeds; cook, stirring, until fragrant, about 1
minute. Stir in tomatoes, vinegar, honey, salt and pepper; cook,
stirring occasionally, until thickened and almost no liquid remains,
about 7 minutes.
Meanwhile, in skillet, cook bacon over medium-high heat, turning
occasionally, until crisp, about 5 minutes. Remove 2 tablespoons fat and set
aside. Transfer bacon to paper towel; blot dry and chop.
In large bowl, whisk together cornmeal, flour, sugar, baking powder,
salt, pepper and cayenne. Whisk in buttermilk and eggs. Stir in corn,
zucchini, green onions, bacon and reserved bacon fat.
In deep-fryer, wok or deep saucepan, heat enough oil to come about 3
inches (8 cm) up side until deep-fryer thermometer reads 365ºF (185ºC).
Using about 2 tablespoons batter per fritter, drop by scoops into hot oil;
deep-fry, in batches and turning once, until golden, about 4 minutes.
Using slotted spoon, transfer to paper towel–lined plate.
Buttermilk greens: In large bowl, whisk together
buttermilk, mayonnaise, vinegar and pepper until smooth; add spinach and
toss to coat. Serve with fritters and chutney.
bacon recipe source: Amanda Barnier, The Test Kitchen for Canadian Living Magazine, August 2013