You can replace food: If there is food in the recipe that you do not want to eat or is not available at the moment, you can replace it.
0.5 tsps ground pepper
2 tbsps butter milk
0.33 cups corn meal
3 tbsps dill pickle
1 cup wheat flour
2.5 lb fresh corn kernels
1.5 tsps fresh thyme leaves
1 tbsp honey
0.33 cups mayo
1 tsp red wine vinegar
1 tsp white salt
1 tsp shallots
0.75 cups plant oil
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.
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.