Country Fried B.L.T. With Fresh Herb Aioli
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 cloves
Garlic (minced)2 tbsps
Lemon Juice (fresh)1 cup
Basil (chopped fresh)1 cup
Dill (chopped fresh)2 cups
All-Purpose Flour1 tbsp
Onion Powder1 tbsp
Garlic Powder1 tbsp
Cayenne Pepper1 cup
Heavy Cream16 small
Sandwich Rolls1
SaltDirections:
1
Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl
2
Refrigerate at least 1 hour before serving
3
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)
4
Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl
5
Whisk the heavy cream and beaten eggs together in a separate bowl
6
Dip each piece of bacon into the egg mixture and then into the flour mixture
7
Repeat the process a second time to assure each piece is heavily coated
8
Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side
9
Set aside onto a plate lined with paper towels to drain
10
Spread a generous amount of the aioli onto each roll
11
Add a slice of tomato to each and season with salt and pepper
12
Finish the sandwiches with a portion of the lettuce and a few slices of bacon