BLT Fritters with Pesto Mayonnaise
3/23/2011
Create comfort food with real flavor!
2010 Recipe Contest Grand Prize Winning Recipe
by Suzanne B.
© Pamela's Products, Inc.
5 medium tomatoes, chopped and drained
2 tsp minced garlic
2 tsp red wine vinegar
2 tsp sugar
1 tsp dried oregano
1/2 tsp black pepper
6 strips cooked bacon, crumbled
3/4 cup Pamela’s Baking ; Pancake Mix
1/2 cup gluten-free corn flakes
2 tbsp olive oil, divided
4 cups shredded lettuce
1/2 cup light mayonnaise
2 tsp prepared pesto sauce
2 tsp lemon juice
Yield: 32 fritters
In small bowl, whisk together mayonnaise, pesto sauce and lemon juice. Cover and refrigerate until ready to serve.
In large bowl, stir together tomatoes, garlic, vinegar, sugar, salt, pepper and bacon. Stir in Pamela’s Baking ; Pancake Mix; blend well. Fold in cornflakes.
Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat. Pour batter by 1 heaping tablespoons; flip once when bottoms are golden brown, about 3-4 minutes. Make in batches, adding additional oil as needed. Put finished fritters on baking pan in 200° oven to stay warm.
Serve each warm fritter in a small nest of lettuce with a dollop of pesto sauce on top.
These fritters are also delicious as part of a salad course, serve 3 fritters per person on a bed of mixed salad greens. Dilute the mayonnaise with a little milk and pour over the salad.