BLT Fritters with Jalapeño Aioli

September 9, 2012
BLT Fritters with Jalapeño Aioli

Author Notes:

Bar food seems to be all the rage these days. These BLT Fritters are the perfect example of this trend, and who doesn't love a good bacon, lettuce and tomato sammy? The accompanying jalapeño aioli adds a note of creaminess with a bit of zinginess. The surprise filling completes this taste sensation.

The aioli can be made up to 2 days ahead and refrigerated tightly covered. The dough can be made up to 1 day ahead and refrigerated tightly wrapped; allow dough to come to room temperature before rolling and filling.

This recipe may be doubled or tripled; accordingly, use 2 or 3 skillets for cooking. If desired, warm fritters may be dusted with sea salt after frying.


Makes: 24 fritters


BLT Fritters

  • 2 cups All purpose flour
  • 1/2 cup Crumbled cooked bacon [approximately 6 slices]
  • 1-1/2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 2 tablespoons Shortening
  • 2 Eggs, slightly beaten
  • 1/3 cup Milk
  • 1/2 cup Oil-packed sun dried tomatoes, drained and finely chopped
  • 2-3 Fresh Romaine lettuce leaves, center rib removed
  • Cooking oil

Jalapeño Aioli

  • 1-1/2 cups Mayonnaise
  • 2 tablespoons Extra virgin olive oil
  • 1 Garlic clove, finely minced
  • 1 tablespoon Finely minced fresh jalapeño (or to taste)
  • 1 tablespoon Jalapeño-flavored pepper sauce (or to taste)
  • 1 tablespoon Fresh lime juice
  • 1 teaspoon Honey or agave
In This Recipe


BLT Fritters

  1. In a medium bowl stir together flour, crumbled bacon, baking powder, and salt. Using a pastry blender cut in shortening until flour mixture resembles fine crumbs. Make a well in center of flour mixture.
  2. In a small bowl combine eggs and milk. Add to flour mixture all at once. Stir just until dough clings together.
  3. On a lightly floured surface gently knead dough about 1 minute or until smooth. Divide dough in 24 portions; shape each portion in a ball. Cover dough; let rest for 20 minutes.
  4. Finely chop tomatoes and lettuce; combine thoroughly. On a lightly floured surface roll each ball in a 4-inch circle. Place a 1/2-teaspoon dollop of tomato-lettuce filling off-center of dough circle and fold dough over to form a half-circle; crimp edges with a fork to ensure they are thoroughly sealed.
  5. In a heavy 10-inch skillet pour cooking oil to a depth of 3/4 inch; heat to 375 degrees F. (Submerge end of thermometer in hot oil.) Fry fritters, 2 or 3 at a time, in hot oil for 2 to 3 minutes or until golden, turning once. Drain on paper towels. (Keep warm on a baking sheet in a 300 degrees F oven while frying remaining fritters.) Serve with Jalapeño Aioli.

Jalapeño Aioli

  1. In a small bowl, whisk together mayonnaise, olive oil, garlic, minced jalapeño, pepper sauce, lime juice and honey. Transfer to a serving bowl and refrigerate until use.

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