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Country Fried B.L.T. with Fresh Herb Aioli Tasty Recipes

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Country Fried B.L.T. with Fresh Herb Aioli

"Bacon is considered by many (myself included) to be the ice cream of meats. Breading and frying it in oil takes it to a completely new level. I serve these on slider buns as appetizers for parties."

Ingredients :

  • 1 cup mayonnaise (such as Hellman's®)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh dill
  • 1 quart oil for frying
  • 2 cups all-purpose flour
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cayenne pepper
  • 1/2 cup heavy cream
  • 2 eggs, beaten
  • 1 (1 pound) package bacon strips, halved
  • 16 small sandwich rolls
  • 4 tomatoes, sliced
  • salt and pepper to taste
  • 1/2 head lettuce, chopped

Instructions :

Prep : 30M Cook : 16M Ready in : 45M
  • Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
  • Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
  • Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
  • Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.

Notes :

  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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