Husk the corn, pick off as much silk as possible, and carefully slice off the kernels. Pick through and remove the rest of the silk.

Cook the bacon slice until crispy, then drain well on paper towels and finely chop. If not using bacon, add 1 t. smoked paprika to give it a savory smoky taste.

Wash and finely chop the peppers, onion or chives, and the savory and place in a bowl with half of the corn kernels.

In a blender, put the reserved half of the corn kernels, flour, baking powder, egg, milk, oil, and seasoning. Blend until smooth, adding additional milk 1 tablespoon at a time if needed. Pour into the bowl and stir to combine. Add additional milk if needed once you see the final texture. It should be thicker than regular pancake batter but not paste-like. It will thicken as it sits, so if cooking in two batches you'll probably need to add another tablespoon or two of milk.

Heat a non-stick skillet over medium heat until a drop of water sizzles. Add 1 tablespoon grapeseed or other neutral oil. Use a ¼ C. measure to scoop even amounts of batter onto the skillet.

Cook 5 minutes per side. You can use egg rings to make more evenly shaped fritters, but spray them well and don't overfill, as this will stick.