In a large bowl, combine the flour, cornmeal, eggs, buttermilk, melted butter, baking powder, baking soda, honey, salt and pepper. Stir in the corn kernels, parsley and most of the crumbled bacon but leave some for topping. Heat the oil in a large skillet and scoop fritters into the pan (approximately 1/2 cup of batter each). Fry on medium to medium high heat for about 5 minutes on each side or until they are lightly golden brown. Sprinkle on the remaining bacon.
Swirl together the Greek yogurt and apricot preserves and serve alongside the cooked fritters.