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Bacon Fritter

A recipe by Rachel Green, Yorkshire Television's Flying Cook.

Makes: 20 (serves 4)


  • 2 large eggs, separated.
  • 500ml milk
  • 2 tbsp melted butter
  • 250g plain flour
  • 4 tsp baking powder
  • 1 tbsp caster sugar
  • Oil to grease griddle pan
  • 4 rashers of CTC streaky bacon


Grill the bacon for 3-4 minutes until crispy then crumble.

Bring to the boil, reduce the heat, cover and cook for about five minutes or until the fish flakes easily with a fork.
Combine the egg yolks, milk and melted butter. Sift together all the dry ingredients then whisk them into the egg mixture. Whisk until smooth and fold in the crumbled bacon. Whisk the egg whites until stiff and fold into the batter.

Heat a non-stick frying pan, pour batter into the greased pan, approx. 60ml batter per fritter. When the fritters begin to bubble, flip them over. Brown the other side and serve with roasted cherry tomatoes, scrambled eggs or local honey.

* * * available at The Celtic Treasure Chest

The Celtic Treasure Chest
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