Blt fritters with jalapeño aioli
Fritters
Bar food seems to be all the rage these days. These BLT Fritters are the perfect example of this trend, and who doesn't love a good bacon, lettuce and tomato sammy? The accompanying jalapeño aioli adds a note of creaminess with a bit of zinginess. The surprise filling completes this taste sensation. <br /> <br /> <br />The aioli can be made up to 2 days ahead and refrigerated tightly covered. The dough can be made up to 1 day ahead and refrigerated tightly wrapped; allow dough to come to room temperature before rolling and filling. <br /> <br /> <br />This recipe may be doubled or tripled; accordingly, use 2 or 3 skillets for cooking. If desired, warm fritters may be dusted with sea salt after frying.
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