Fresh Corn & Tomato Fritters

Prepare the dressing: In a small bowl combine all of the dressing ingredients, season with salt to taste.

Refrigerate until ready to serve.Make the fritters: 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.