Friday, February 5, 2010
You know when people say that bacon goes with everything? Well, some people may say they're crazy, but I say they're right! Nowadays, you don't just eat bacon with your usual morning breakfast or on your BLT. Bacon is becoming a popular ingredient across kitchens throughout the country. It's really becoming quite popular in dessert form too. Yes, bacon as dessert. You can find it in chocolate, on doughnuts, in cupcakes and even in candy form! I haven't tried it yet, but I can imagine the combination of sweet and salty is to die for. Possibly quite literally!
I didn't make desserts with bacon, but I did make a yummy side dish with it. Fritters! I love fritters but I don't eat them all that often because, well, they're not that good for you being fried and all. But we had a super healthy meal recently with grilled catfish and grilled veggies, so I thought that a little fried-ness couldn't hurt and would probably do us some good.
These fritters are packed full with bacon and rice and cheese...it doesn't get much better than that, folks and why would you want it to?! They're bound together with egg and panko crumbs and fried in what you ask? Bacon grease!!! Ugh, they were super yummy and didn't last long around here. They added the perfect crunch and starchiness to the meal....they were really good. I think that next time, I will whip up some sort of aioli to dip them in because I think they would be extra scrumptious with a cool dipping sauce of some sort. These little hunnies would even fair well as an appetizer for a little get-together or gathering.
Cheese & Rice Fritters
1 cup Rice
6 slices Bacon, chopped roughly
1 cup Cheddar Cheese, shredded
1 cup Parmesan Cheese, grated
1 Egg, lightly beaten
1/2 cup Panko Bread Crumbs
1/4 cup Olive Oil
In a medium saucepan, cook the rice according to package directions. Transfer to a large bowl and let cool slightly.
Meanwhile, line a baking sheet with parchment paper and add bread crumbs to a shallow dish or plate. Preheat a large skillet over med-high heat and cook the bacon until crisp. Using a slotted spoon, transfer the bacon to the rice, reserving the grease in the skillet.
Add cheese and egg to the rice mixture and combine well. Season with salt and pepper to taste. Using your hands, begin forming patties out of the mixture about 3" wide. Transfer the patties to the bread crumbs, gently pressing down to allow adherence to the bottom of the patties. Flip over and do the same thing until they are lightly coated. Transfer coated patties to the baking sheet with parchment paper while working on the others.
Add the olive oil to the skillet with the bacon grease and heat over med-high heat. Working in batches, add the patties to the skillet and cook until lightly browned on both sides (about 3 minutes per side). Drain on paper towels and serve after slightly cooled.
Yield: 4-8 Servings
Source: Adapted from Every Day With Rachael Ray