Savory > Appetizer > Slovakian

Bacon and Onion Korbáčik Recipe

Ingredients with Measurements:
- 1 lb. of bacon, sliced into small pieces
- 1 large onion, diced
- 2 cups of all-purpose flour
- 1 tsp. of salt
- 1 tsp. of baking powder
- 1/2 cup of cold water
- 1/2 cup of sour cream
- 1 egg, beaten
- Vegetable oil for frying

Special equipment needed:
- Rolling pin
- Large skillet or deep fryer
- Slotted spoon

Step-by-step instructions:

1. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.

2. In the same skillet, add the diced onion and cook until translucent. Remove the onion with a slotted spoon and set aside with the bacon.

3. In a large mixing bowl, combine the flour, salt, and baking powder. Add the cold water, sour cream, and beaten egg. Mix until a dough forms.

4. On a floured surface, roll out the dough into a thin rectangle. Sprinkle the cooked bacon and onion over the dough.

5. Roll up the dough tightly, starting at the long end. Cut the rolled dough into 1-inch pieces.

6. In a large skillet or deep fryer, heat the vegetable oil to 375°F. Fry the korbáčik in batches until golden brown, about 2-3 minutes per batch.

7. Remove the korbáčik with a slotted spoon and place on a paper towel-lined plate to drain excess oil.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 375°F
Serving size:
Makes 4-6 servings

Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 40g
Protein: 15g

Substitutions for ingredients:
- Instead of bacon, you can use ham or sausage.
- Instead of sour cream, you can use plain Greek yogurt.

Variations:
- Add shredded cheese to the filling for a cheesy twist.
- Add chopped jalapeños for a spicy kick.

Tips and tricks:
- Make sure the dough is rolled out thinly to ensure even cooking.
- Use a slotted spoon to remove the korbáčik from the oil to prevent excess oil from being absorbed.

Storage instructions:
Store the korbáčik in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the korbáčik in a preheated oven at 350°F for 5-10 minutes or until heated through.

Presentation ideas:
Serve the korbáčik on a platter with a side of sour cream for dipping.

Garnishes:
Garnish with chopped fresh parsley or chives.

Pairings:
Pair with a cold beer or a glass of white wine.

Suggested side dishes:
Serve with a side of coleslaw or potato salad.

Troubleshooting advice:
- If the dough is too dry, add more water a tablespoon at a time until a dough forms.
- If the korbáčik is not crispy, increase the frying temperature or fry for a longer time.

Food safety advice:
- Make sure the bacon is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use a thermometer to ensure the oil is at the correct temperature to prevent oil splatters and burns.

Food history:
Korbáčik is a traditional Slovakian pastry that is typically filled with sweet or savory fillings.

Flavor profiles:
Savory, salty, and crispy.

Serving suggestions:
Serve as an appetizer or a snack.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Slovak

Taste: Savory, Salty, Smoky, Umami