Yield: 1 servings
|4||Slices of bacon diced|
|1||Small onion minced|
|3 tablespoons||Marg. or butter|
|¼ cup||All-purpose flour|
|1 teaspoon||Dried mixed herbs|
|1||Egg, slightly beaten|
|1 cup||Soft white bread crumbs|
|Vegetable oil for deep|
Melt the margarine in a small saucepan, add the bacon and onion and cook over moderate heat for 3-4 minutes. Sprinkle in the flour and stir over low heat for 1-2 minutes until straw-coloured. Remove from the heat and gradually stir in the milk. Return the pan to the heat and cook for 2-3 minutes, stirring all the time until very thick and creamy. Remove from the heat and leave to cool completely. Stir the herbs into the mixture, divide into 8 equal portions, then form each portion into a ball. Put the egg and bread crumbs in separate shallow dishes. Roll each ball in the egg, then coat with the bread crumbs.
Heat enough oil in a deep-fat fryer to cover the balls to 350 degrees or until a stale bread cube browns in 60 seconds. Add the balls to the oil a few at a time and deep-fry for 2-3 minutes, until golden brown on all sides. Drain the Bacon and Onion Crispies on absorbent paper towels, then serve.
Posted by Florence Thompson
Submitted By FLORENCE THOMPSON On 01-08-95