Friday, April 16, 2010


6-8 pieces thick-cut bacon (or 2/3 cup cooked crumbled bacon)
2 cups Bisquick (the low-fat version is fine)
1 egg
1/2 cup milk
salt and pepper to taste (lots of pepper)
a good dollop of hot sauce
5 large ears of corn, husked, kernels cut off the cob
1 large bunch green onions, chopped
2 tablespoons fresh parsley, minced
olive oil and butter, for frying

Cook the bacon in a heavy frying pan over medium-high heat, or microwave between layers of paper towel, until it is very well cooked and crispy. Let cool, then crumble. Set aside.

In a large bowl, mix the Bisquick, egg, milk, salt and pepper, and hot sauce. The mixture should be thick, like muffin batter; if it's runny, add a little more Bisquick. Let sit 10 minutes, then add the corn, green onions, parsley, and bacon. Fold together until well combined, but gently, or the pancakes will be tough.

In a heavy skillet (cast iron works extremely well), heat 1 Tbsp each of olive oil and butter. When the fat is hot, add the pancake mixture; use about 1 Tbsp per pancake. Brown well, flip, and brown again. Place the finished pancakes on a rack set over a baking sheet - you may be tempted to drain on paper towels, but this will make the fritters soggy. Keep warm in a 250 degree oven while you finish the rest, or serve right away.

bacon recipe courtesy of: Erika Kerekes, LA Cooking Examiner, Santa Monica, California, September 21, 2009 | In Erika's Kitchen

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