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Bacon and cheese fritters

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Prep Time 20 minutes
Cook Time 20 minutes
Course: Side Dish, Snack
Cuisine: German, Medieval
Ingredients Method

Ingredients
  

  • 100 g bacon diced or sliced
  • 50 g cheese e.g., Gouda
  • 1 egg
  • 150 g wheat flour
  • 1 pinch of salt
  • 1 egg
  • 5 ml oil
  • 50 ml water approx.

Method
 

  1. Boil the bacon in water for about 10 to 15 minutes. Let it cool slightly, then chop finely.
  2. Grate the cheese and mix it with the egg and the chopped bacon.
  3. Mix the flour, egg, oil, salt, and water into a firm dough. Add only enough water to create a dough that is firm but not sticky.
  4. Roll out the dough to a thickness of about 5 mm. Cut out four circles or rectangles, each 10–14 cm in diameter. Place a quarter of the bacon-cheese-egg mixture onto each piece and shape them into parcels or pockets. Moisten the edges to help them seal properly.
  5. Heat a generous amount of lard, oil, or butter (0.5–1 cm deep) in a frying pan over medium heat. Fry the dough pockets until golden brown on all sides. Serve warm.