Author Notes: Bar food seems to be all the rage these days. These BLT Fritters are the perfect example of this trend, and who doesn’t love a good bacon, lettuce and tomato sammy? The accompanying jalapeño aioli adds a note of creaminess with a bit of zinginess. The surprise filling completes this taste sensation.
The aioli can be made up to 2 days ahead and refrigerated tightly covered. The dough can be made up to 1 day ahead and refrigerated tightly wrapped; allow dough to come to room temperature before rolling and filling.
This recipe may be doubled or tripled; accordingly, use 2 or 3 skillets for cooking. If desired, warm fritters may be dusted with sea salt after frying. —gr8chefmb
Makes: 24 fritters
Ingredients
BLT Fritters
-
2
cups All purpose flour
-
1/2
cup Crumbled cooked bacon [approximately 6 slices]
-
1-1/2
teaspoons Baking powder
-
1/2
teaspoon Salt
-
2
tablespoons Shortening
-
2
Eggs, slightly beaten
-
1/3
cup Milk
-
1/2
cup Oil-packed sun dried tomatoes, drained and finely chopped
-
2-3
Fresh Romaine lettuce leaves, center rib removed
-
Cooking oil
Jalapeño Aioli
-
1-1/2
cups Mayonnaise
-
2
tablespoons Extra virgin olive oil
-
1
Garlic clove, finely minced
-
1
tablespoon Finely minced fresh jalapeño (or to taste)
-
1
tablespoon Jalapeño-flavored pepper sauce (or to taste)
-
1
tablespoon Fresh lime juice
-
1
teaspoon Honey or agave
Directions
BLT Fritters
- In a medium bowl stir together flour, crumbled bacon, baking powder, and salt. Using a pastry blender cut in shortening until flour mixture resembles fine crumbs. Make a well in center of flour mixture.
- In a small bowl combine eggs and milk. Add to flour mixture all at once. Stir just until dough clings together.
- On a lightly floured surface gently knead dough about 1 minute or until smooth. Divide dough in 24 portions; shape each portion in a ball. Cover dough; let rest for 20 minutes.
- Finely chop tomatoes and lettuce; combine thoroughly. On a lightly floured surface roll each ball in a 4-inch circle. Place a 1/2-teaspoon dollop of tomato-lettuce filling off-center of dough circle and fold dough over to form a half-circle; crimp edges with a fork to ensure they are thoroughly sealed.
- In a heavy 10-inch skillet pour cooking oil to a depth of 3/4 inch; heat to 375 degrees F. (Submerge end of thermometer in hot oil.) Fry fritters, 2 or 3 at a time, in hot oil for 2 to 3 minutes or until golden, turning once. Drain on paper towels. (Keep warm on a baking sheet in a 300 degrees F oven while frying remaining fritters.) Serve with Jalapeño Aioli.
Jalapeño Aioli
- In a small bowl, whisk together mayonnaise, olive oil, garlic, minced jalapeño, pepper sauce, lime juice and honey. Transfer to a serving bowl and refrigerate until use.