*If using frozen corn, cover with boiled water for approximately 1-2 minutes then drain water.
Combine corn kernels, creamed corn and egg in a bowl. Sift over flour and combine. Place batter in fridge for 1 hour.
In a large pan over medium heat spoon about 1 Tbsp batter per fritter, and cook 5mins per side. Set aside cooked fritters in a warm oven while preparing the rest of the mixture. Add bacon to pan and cook with the last lot of fritters.
Serve on a bed of baby spinach, with a drizzle of Taylor Pass Beech Honeydew Honey. This dish works from brunch through to dinner.