Deep Fried Bacon!

Friday, April 8, 2011 Review by Brian

Fried Bacon
Fried Bacon –
1 lb thick sliced bacon, cut in half
1 egg
1/2 cup milk (or cream or half & half)
1/2 cup flour
spices (optional)
oil (for frying)
Cream Gravy
3 tablespoons drippings or butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper

1) Heat oil in a frying pan over med-high heat.
2) Whisk egg and milk together in a bowl.
3) Place flour in another bowl – season it if you’d like (garlic, pepper, salt, lemon, cajun, etc.).
4) Double dip – first in the egg mixture, then into the flour and repeat.
5) Fry in oil until golden brown.
6) Serve with cream gravy for dipping; also good served with steak.
7) To make cream gravy: Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.

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