In a heavy skillet, cook bacon over moderately low heat until crisp. Transfer bacon to paper towels to drain, reserve bacon fat in a heatproof bowl.
Working in a large bowl and using the largest holes of a 4-sided grater, grate corn until you have about 1/2 cup. Lightly beat egg and add to corn. Stir in flour, sugar, baking powder, salt, and pepper until combined well.
In the same heavy skillet used for the bacon, heat 1 tablespoon reserved bacon fat over moderate flame. Working in 2 batches, form fritters by dropping 1/8-cup measures of batter into pan and cook until golden brown, 1 to 2 minutes on each side. Serve fritters warm with crumbled bacon and syrup or tomatoes.
Recipe courtesy of Gourmet Magazine, July 1997