technically not bacon and blue cheese fritters
(1 RATING)
I love bacon. I love blue cheese. I love bacon and blue cheese together. I've been tweaking this recipe for quite some time, and initially used corn meal, but it was a smidge too heavy. So I tried quick cooking grits and it turned out perfectly. It's a nice afternoon break with a cup of tea on a verandah. Everyone loves it.
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prep time
4 Hr
cook time
5 Min
method
Saute
yield
Makes 30-36 pieces
Ingredients
- 6 slices bacon, diced and cook crisp
- 1/2 cup whole milk
- 1/4 cup plus 2 tablespoons unsalted butter
- - salt, just a smidge
- 2 - large egg yolks at room temperature
- 4 ounces blue cheese, crumbled
- 2 tablespoons honey
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon coarsley ground black pepper
- 2 - whole eggs, beaten
- 1 cup breadcrumbs
How To Make technically not bacon and blue cheese fritters
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Step 1In a medium sauce pan, combine the milk and 1 tablespoon of the butter. Bring to boil over medium heat. Reduce heat and stir in grits and salt. Stir well. Remove from heat and cool.
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Step 2When cool, stir in egg yolks, cheese, mustard, honey and bacon. Taste and adjust seasoning.
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Step 3Shape into a 9" log. Wrap in parchment paper and chill until very cold, 2-3 hours.
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Step 4Cut into ¼" slices. You should get anywhere from 30 to 36 slices. Heat the remaining butter in a sauté pan. Combine the flour, salt and pepper in a flat dish. Put the two eggs in a flat-ish bowl and beat well. Place the breadcrumbs in another flat dish. Dip each slice first in flour, then the beaten egg, then breadcrumbs.
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Step 5Heat the remaining butter in a saute pan and sauté gently over medium heat 2-3 minutes on each side and serve very hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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