Country Fried B.L.T. with Fresh Herb Aioli |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Bacon is considered by many (myself included) to be the ice cream of meats. Breading and frying it in oil takes it to a completely new level. I serve these on slider buns as appetizers for parties. Ingredients:
1 cup mayonnaise (such as hellman's®) |
4 cloves garlic, minced |
2 tablespoons fresh lemon juice |
1 cup chopped fresh basil |
1 cup chopped fresh dill |
1 quart oil for frying |
2 cups all-purpose flour |
1 tablespoon onion powder |
1 tablespoon garlic powder |
1 tablespoon cayenne pepper |
1/2 cup heavy cream |
2 eggs, beaten |
1 (1 pound) package bacon strips, halved |
16 small sandwich rolls |
4 tomatoes, sliced |
salt and pepper to taste |
1/2 head lettuce, chopped |
Directions:
1. Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
4. Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
5. Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
6. Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.
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