Savoury bacon fritters recipe
information
Collar rashers are lean and less expensive than back bacon; they are ideal for this recipe:
Serve with a selection of relishes, and with a colourful white and red cabbage coleslaw.
ingredients
275 g (10 oz) lean bacon, rinds removed
100 g (4 oz) plain flour
2 teaspoons mustard powder
large pinch of celery salt
large pinch of sweet paprika
freshly ground black pepper
2 eggs, separated
125 - 150 ml (4 - 5 fl oz) beer
1 tablespoon vegetable oil
1 onion, finely chopped
1/2 green pepper, deseeded and chopped
vegetable oil, for deep-frying
tomato wedges, to serve
100 g (4 oz) plain flour
2 teaspoons mustard powder
large pinch of celery salt
large pinch of sweet paprika
freshly ground black pepper
2 eggs, separated
125 - 150 ml (4 - 5 fl oz) beer
1 tablespoon vegetable oil
1 onion, finely chopped
1/2 green pepper, deseeded and chopped
vegetable oil, for deep-frying
tomato wedges, to serve
method
1. Sift the flour into a bowl with the mustard powder, celery salt, paprika and pepper to taste. Make a well in the centre, add the egg yolks and beat to mix thoroughly, gradually working the dry ingredients into the centre. Beat in enough beer to make a batter with a thick coating consistency.
2. Cover the bowl with cling film, then set aside in a cool place for 2 hours (see Time).
3. Grill the bacon until cooked but not crisp. Drain on absorbent paper, then cut into 2.5 cm (1 inch) lengths.
4. Heat a little oil in a frying-pan. Add the onion and pepper and fry gently for 5 minutes until the onion is soft and lightly coloured. Remove with a slotted spoon and add to the bacon.
5. Pour enough oil into a deep-fat frier to come halfway up the sides. Heat the oil gently to 190C/375F, or until a stale bread cube turns golden in 50 seconds.
6. Meanwhile, in a clean dry bowl, whisk the egg whites until they are standing in stiff peaks. Using a large metal spoon, carefully fold the egg whites into the batter with the bacon, onion and green pepper.
7. Drop a few tablespoonfuls of batter into the hot oil and deep-fry for 3-4 minutes, until puffed and golden brown. Drain well on absorbent paper and keep hot while frying the remainder, but remember to reheat the oil between each batch.
8. Serve with tomato wedges.
2. Cover the bowl with cling film, then set aside in a cool place for 2 hours (see Time).
3. Grill the bacon until cooked but not crisp. Drain on absorbent paper, then cut into 2.5 cm (1 inch) lengths.
4. Heat a little oil in a frying-pan. Add the onion and pepper and fry gently for 5 minutes until the onion is soft and lightly coloured. Remove with a slotted spoon and add to the bacon.
5. Pour enough oil into a deep-fat frier to come halfway up the sides. Heat the oil gently to 190C/375F, or until a stale bread cube turns golden in 50 seconds.
6. Meanwhile, in a clean dry bowl, whisk the egg whites until they are standing in stiff peaks. Using a large metal spoon, carefully fold the egg whites into the batter with the bacon, onion and green pepper.
7. Drop a few tablespoonfuls of batter into the hot oil and deep-fry for 3-4 minutes, until puffed and golden brown. Drain well on absorbent paper and keep hot while frying the remainder, but remember to reheat the oil between each batch.
8. Serve with tomato wedges.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
