Bacon Cheddar Fritters

Maximum Flavor by Aki Kamozawa and Alexander Talbot. — Mia Stainsby

1 cup (130 g) all-purpose flour
1 tsp. (5 mL) baking powder
¼ tsp. (1 mL) fine sea salt
1 large egg, lightly beaten
½ cup (125 mL) whole milk
½ cup (112 g) unsweetened apple sauce
3 slices thick-cut bacon, cooked and finely chopped
4 oz. (113 g) sharp cheddar cheese, cut into ½ -in cubes
½ cup (125 mL) peeled, diced apple
2 scallions, finely sliced
Peanut or canola oil, for frying

Mix all ingredients except oil with a whisk or fork until smooth

Pour the peanut oil into a medium pot to a depth of three inches (8 cm). Heat the oil to 370 F. Add the batter to the oil by tablespoonfuls and fry, turning occasionally, until they are deep golden brown and cooked through, four to six minutes. Transfer the fritters to a wire rack and set over a baking sheet or a paper towel-lined plate.

Makes 4 appetizer servings.


Rich reds work well with fritters
Bacon and cheddar opens the field to most any rich red that can tame the fat and refresh the palate.— Anthony Gismondi

Glen Carlou Grand Classique 2010, Paarl, Coastal Region, South Africa $20

Fresh, round, smooth palate with cassis, black berry, cranberry, coffee and a meaty flavours that will easily stand to the bacon and cheese.

Trivento Golden Reserve Cabernet Sauvignon 2012, Mendoza, Argentina $23

A savoury licorice, vanilla scented red with black berry jam and spicy black tea flavours that will perfectly complement the cheese and bacon.

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