Bacon is microwaved, grilled, or cooked in a saucepan mostly when prepared. But did you know you could deep-fry bacon as well? If you think about it, just about anything can be deep-fried. Then, YES! Contrary to most cooking techniques, deep frying assures that every area is cooked for a flawless finish. In a basic flour batter, you can also coat the bacon for a delicious snack!
The easiest approach is to stop the hassle of cooking in a pot and to fix a lot of bacon at once. The deep-frying process is really good. Heat up your oil and add your bacon and you will have a wonderful snack or side in just 5 minutes. I am sure that even the pickiest food eaters will not be able to say no.
Everybody loves bacon. Do you agree with me? I think this fact can not be disputed. However, how can we make the best bacon? The bacon may be nuked in the microwave, baked on a sheet in the oven, or simply fried. The bacon still needs to be cooked thoroughly. There is a possibility that when you eat somewhere outside and don’t even know all these types of bacon exist.
Today, I will teach you the easiest ways to deep fry bacon, as well as tricks of the trade to improve the taste. Are you eager to try deep-fried bacon? I will make life simpler for you by providing several recipes you can try at home.
This bacon recipe is irresistible due to crisp, flaky bacon underneath, and a golden-brown batter exterior. While this method recommends first cooking the bacon, then battering and deep-frying, you can opt to overlook the first step and instead just batter and deep fry. Cooking the bacon in the beginning, though, will give it an additional crunchy bacon core. So start with the next round, turn the hot oil quickly and begin to fry some bacon!
For the Deep-Fried Bacon
- Center-cut bacon, one lb thick-sliced
- Two cups canola oil or vegetable oil
For the Batter Mix
- Three eggs
- Whole milk (two cups)
- All-purpose flour (three cups)
- Salt, pepper, and/or other spices (to taste)
Before the bacon can be pounded and deep-fried, it has to be cooked to make sure it is not underdone. Try to make the bacon a little less done, since it will be cooked a second time later. Thick-cut bacon is better suited for battering, as it would be less brittle and allow for a crunchier taste.
- Place your bacon strips on a pan, a tray, or a baking dish, and slice them as required to fit into the fryer.
- Microwave, bake, or fry the bacon till it is cooked.
- Then let the bacon cool off.
Note: Seasoned salt, garlic salt, onion powder, cayenne pepper, and paprika all give a fantastic (optional) taste to the batter.
- In a large mixing bowl, add three eggs, two cups of whole milk, and three cups of all-purpose flour.
- Mix the products together until a thick batter is created.
- Add salt, pepper, and other ingredients to taste.
- Put it in the fridge for around twenty minutes to reduce the temperature and help set things up. The cooler the flour is, the easier it fries to a crisp finish and prevents the bacon from being overdone.
- When the batter has cooled, take it out of the fridge and pick up your pre-cooked bacon.
- Dip the bacon in the batter with a pair of tongs, making sure that each strip is adequately covered on both sides.
- The bacon is now prepared for the fryer.
- Give the batter a short stir as it comes out of the fridge.
- Add an extra splash of milk and stir again if it seems too dense.
- If you use thin-sliced bacon, batter the strips manually so that they don’t break.
Look out for the oil as you place the bacon in the deep fryer. Even if a tiny splatter comes on your hand, it may be incredibly painful.
- Put two or three strips of bacon in the hot oil and allow it to start frying.
- The number of strips you can cook per batch would mostly rely on the size of your pot or fryer.
- Try not to place too many bits at one time, so they might cling together, or allow the batter to simply brush away.
- Cook on each side for two minutes.
- Give the bacon a little time to absorb the oil and start to sizzle.
- Although the light, airy batter will allow the bacon to stay on top of the oil, the slices will have to be flipped after a few minutes.
- When the batter starts to bubble up and turn a nice golden brown, the bacon would be properly cooked.
- Monitor the color of the batter instead of the bacon for this process to decide when it’s finished.
- Remove the bacon from the fryer until it turns darker.
- The oil will cook the batter for the next couple of minutes even after you take it out.
- Remove from the fridge and serve.
- Utilize the tongs to keep the slices of bacon out of the hot grease.
- Assemble them on a folded paper towel to absorb excess oil and let them cool down until they are good to eat.
- Reiterate the deep frying process until all the bacon you want has been fried.
- The actual outcome is a salty, indulgent snack that you might be addicted to!
- Enjoy the deep-fried bacon immediately, so that it’s always crispy, fresh, and crisp.
- Due to its high fat and sodium content, deep-fried bacon can only be used as an occasional treat.
In this process, all you need is a deep fryer, deep frying oil, and as much bacon as you are aiming to deep fry. For the oil, I would consider vegetable oil if you have a limited budget, or peanut oil if you want any decent oil at a still reasonably low price.
Allow your deep fryer to warm up to 350-375 degrees Fahrenheit. Although it is likely to fry bacon at a low temp, a higher temp is preferred because it will result in a crisp, non-fatty outcome.
If you are using a deep fryer, ideally you’re going to get a basket. When the basket is out of the fryer, start putting the bacon as tidy as you can. For better outcomes, strive to ensure that the bacon is as straight as possible and does not mix. Evidently, the larger your deep fryer and basket are, the more you’re going to be able to fry deep at the same time.
It is a lot better to cook fewer than several at a time. If you don’t have a basket, it is best to use safety equipment to put the bacon in the oil. To do this, we suggest gloves and a pair of tongs, that you stay away from the oil, and that you also shield yourself from any backlash.
If you have a basket, that is where you’re going to gently immerse the bacon in the oil. The fats and moisture of the bacon can create a splatter, just make sure you’re cautious.
The bacon should be cooked for around five minutes, based on the thickness of the cuts, it might be a little less than that. If you’ve ever seen the fried bacon, you know what the color might look like. If your deep fryer has a lid to avoid splattering, you will be able to keep track of the cooking time before you can have your bacon deep-frying schedule going.
Once the bacon is dark and you think it is fried completely, gently remove the bacon out of the deep fryer. Make absolutely sure you remove as much oil as you can from your basket before putting the bacon on a tissue paper-lined tray. Paper towels are essential because they are going to help you remove the oil.
When the bacon is on the pan, make sure that you still pat the top of the bacon with a paper towel to help you remove the excess oil from the bacon. If you follow these methods a few times, it shouldn’t take much time for you to learn the basic art of deep frying plain bacon.
In conclusion, I hope you have got a feel not just about how to deep fry bacon, as well as how to have great times with it. Bacon works well with everything, but if it is battered bacon or hot dogs covered in bacon, there are a lot of options to have good deep-fried bacon.