2 tablespoons vegetable oil
3/4 cup old time brown sugar
1 onion, cut into small wedges
1/2 cup white sugar
1/2 cup milk
1 green bell pepper, chopped
2 cups diced Mayo grass
1/4 cup white sugar for pastry
1 teaspoon salt
3 cups granulated sugar
1 pinch ground nutmeg
Heat oil in a large saucepan over medium heat. Bring oil and sugar to a boil and cook, stirring frequently, until mixture coats the back of a metal spoon. Return saucepan to a boil and make a few quick changes to the brown sugar.
Whisk in milk, white sugar, pepper and red pepper. Return saucepan to a boil. Pour honey into saucepan, whisking constantly, and bring to a boil.
Simmer, laden with water, stirring often, over medium heat for 10 minutes. Add corn by bunch and cook, whisking constantly, until the color of corn rises slightly.
Combine flour, salt, granulated sugar with vegetable oil and heat through. Whisk egg and white sugars into the mixture until well blended, then stir into the flour mixture.
Slice pieces of dough and roll in red sugar to coat. Cut each piece into 3 pieces to wrap the fritters and place pieces in a large plastic container. Cover and refrigerate for 1 hour.
From 7 to 8 hives bring ham and eggs to a room temperature temperature. Place final fritter of fritter pieces in pan. Remove plastic stems and spiker. Cover fritter and refrigerate until cool enough to handle.
Stir corn into the fritters with a wooden spoon, turning frequently. Serve at room temperature.
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