1 cup of dried thyme, chopped
1 tablespoon of olive oil
1 tablespoon of crumbled bacon
1/2 onion, grated
2 tablespoons of fresh parsley, chopped
2 cups of toasted cornmeal
Salt and black pepper to taste
1 cup of dried thyme, chopped
1 tablespoon of olive oil
1 tablespoon of crumbled bacon
1/2 onion, grated
2 tablespoons of fresh parsley, chopped
2 cups of toasted cornmeal
Salt and black pepper to taste
Heat the olive oil in a medium skillet over low heat
Add the crumbled bacon and fry until golden brown
Be careful not to burn it
Remove with a slotted spoon and set aside on paper towels
In the same skillet, add the grated onion and cook for 1 minute, or until translucent
Add the chopped thyme and cook for an additional 1 minute
Add the toasted cornmeal and parsley
Stir delicately and season with salt and black pepper to taste
If desired, a more rustic fritter can be achieved by adding more oil to taste
Cook for an additional 1 minute and remove from heat
Let cool and serve with poultry or meat
