Bacon & Cheese Fritters

Over medium high heat, add bacon to a large skillet. Cook until crisp. Remove and drain on a paper-towel-lined plate or cooling rack.

While bacon is cooling, on a cutting board, chop cilantro and mix with the corn meal. Take the biscuits and knead the cilantro and cornmeal into each one.

When cool enough to handle, dice the bacon and knead into the biscuits. Add 1 cup of colby jack cheese and knead into each biscuit. Reserve the other 1/2 cup for topping later.

Cut each biscuit in half. Coat the exposed dough with the remaining cornmeal, cilantro, bacon and cheese on the board.

Over high heat, fill a sauce pan 3 inches deep with oil (vegetable, corn, canola or peanut oil). When oil ripples, turn heat down to medium high.

Add several dough balls and give a quick stir to make sure they don’t stick to the bottom of the pot. DO NOT CROWD. Too many at the same time will cause the oil temperature to drop.

After 3 minutes, give fritters a stir to ensure that all sides have been fried golden brown. They should be done after a total of 5-6 minutes. Remove one with a slotted spoon and cut it in half to make sure the dough is cooked in the center.

Remove remaining fritters and place on a paper-towel-lined dish or cooling rack. Immediately sprinkle with part of the remaining cheese.

Repeat process with remaining dough balls.

Serve and enjoy!