Corn, bacon and jalapeno fritters with a lime yogurt dip

Cook the diced bacon in a pan until mostly crisp but still a little soft; drain on paper towels.

In a bowl, combine cornmeal, flour, baking powder, kosher salt, a good amount of pepper, a little garlic powder and smoked paprika, diced green onions, diced pickled jalapenos, a can of cream corn and the cooked bacon; mix very well so it is even.

Refrigerate the batter 15 minutes.

For the dip, mix Greek yogurt with a pinch of salt and the juice of a lime rolled first to make it juicier; refrigerate.

Heat oil to a little more than 350; scoop in the rested batter five or six at a time so the oil temperature does not drop too much.

Fry two to three minutes, making sure they do not stick, until crisp.

Let drip, drain on paper towels and repeat with the remaining batter; serve warm with the dip.