Ingredients Jump to Instructions ↓

  1. 12 thick-cut slices double-smoked bacon

  2. 1 large egg

  3. 1 cup ice water

  4. 1 1/4 cups all-purpose flour

  5. Sesame or vegetable oil

  6. Salt to taste

Instructions Jump to Ingredients ↑

  1. In a large skillet, fry half the bacon slices over moderate heat till browned but not crisp, about 10 minutes, turning once. Drain on paper towels and repeat with remaining slices.

  2. In a bowl, whisk together the egg and ice water, then gradually whisk in the flour till the batter is smooth.

  3. Pour about 2 inches of oil in a wok or heavy medium saucepan and heat over moderate heat till the temperature registers 375°F on a deep-fat thermometer.

  4. Working in batches, dip the bacon slices into the batter and deep-fry them till crisp and puffy, 5 to 7 minutes. Drain on a wire rack, season with salt, and serve immediately as a canapé (each piece broken in half) or an appetizer.


Send feedback