Deep Fried Baconnaise

Deep Fried BaconnaiseI was thinking recently about the deep fried butter that was all the rage at state fairs across the country this past summer and how hard it would be for them to top that next year. I mean, what’s more ridiculous than deep fried butter right? Then it suddenly came to me… deep fried mayonnaise! Surely there’s nothing that could possibly outdo that right? Oh, but there’s one thing that can, and that one thing is deep fried Baconnaise!

For those of you who have never had the pleasure of trying Baconnaise (and if the name itself doesn’t make it completely obvious as to what exactly Baconnaise is) it’s basically mayonnaise with an artificial bacon flavoring added to it. Now, you might think that combining mayonnaise with bacon would leave you with the most unhealthy sandwich spread in the world right? The funny thing though is that Baconnaise is actually healthier than regular mayonnaise. Granted, it only has ten less calories and one less gram of fat per serving, which with how unhealthy mayonnaise is for you doesn’t make much of a difference at all, but at least it’s a step in the right direction right?

The way that I was told that deep fried butter was made was that they’d freeze squares of butter, wrap them in wonton wrappers and then as they were deep frying the butter cubes would melt. I decided to take the same approach with my deep fried Baconnaise so I grabbed an ice cube tray, filled it with the smoky flavored spread and placed it in my freezer overnight. The next day I retrieved the Baconnaise cubes, popped them out of the ice cube tray and started encasing them in wonton wrappers.

After about five minutes in my deep fryer I had six delicious looking cubes of deep fried Baconnaise. Looks can be deceiving however, and I’m sad to report that the deep fried Baconnaise tasted absolutely terrible. What was once the perfect mix of salty and smoky instead just tasted somewhat burnt. Then again, Baconnaise was never meant to be eaten on its own, which aside from the wonton wrappers I basically did here. Don’t get me wrong, it’s not that Baconnaise isn’t awesome, it’s just that DEEP FRIED Baconnaise isn’t so great.

 

15 Comments on Deep Fried Baconnaise

  1. CT
    October 20, 2011 at 11:18 am (3 years ago)

    I once put Baconaise on bacon. I don’t think I’ve tasted anything better.

    Reply
    • Nick
      October 20, 2011 at 12:04 pm (3 years ago)

      Ha ha ha, I’ll have to give that a try!

      Reply
  2. EatWisconsin
    October 20, 2011 at 12:02 pm (3 years ago)

    Deep fried BLT sandwiches with baconaise.

    Reply
    • Nick
      October 20, 2011 at 12:04 pm (3 years ago)

      So with just Baconnaise, lettuce and tomato? Or with Baconnaise, lettuce, tomato AND bacon? Also, I’m totally doing this!

      Reply
      • EatWisconsin
        October 20, 2011 at 5:50 pm (3 years ago)

        Oh I meant with baconaise AND bacon of course. Also I like avocado on my blt, so I’d add that too.

        Reply
    • Courtney
      October 21, 2011 at 11:29 am (3 years ago)

      Yeah! Deep fried BLT sammies sounds amazing. This is what I was thinking too while reading this. (Which, by the way, deep fried mayo cubes = barf)

      However, cooked lettuce is kind of gross and gets a slimy consistency. You also cannot freeze lettuce or tomato because it develops a horrid texture. I would use fresh baby spinach leaves instead to give it a “green” flavor that tastes ok being cooked and combined with bacon & oil. I would also make sure the tomato was in the center to make it the least cooked and hopefully retain a little freshness.

      Reply
      • Adam
        October 24, 2011 at 3:13 pm (3 years ago)

        Or you could wrap the sandwich in bacon, which would give the lettuce and tomato a little more protection.

        Reply
  3. Christina
    October 20, 2011 at 8:04 pm (3 years ago)

    Somehow I am not at all surprised you thought of this, Nick!

    Reply
  4. Taihlo
    October 24, 2011 at 3:11 pm (3 years ago)

    Ever had chinese shrimp toast? I would aim for something like that… Take some white bread, mix an egg into the Baconnaise, then spread a thick layer of the Baconnaise + egg mixture on the bread, and then sandwich it with another piece. Cut it into squares and freeze it. Take the frozen squares the next day, dip them in beaten egg, then bread crumbs and fry those. Dust with bacon salt fresh out of the fryer… should be a little better texture-wise, since the bread will soak up the melted Baconnaise so it won’t burn.

    Reply
    • Nick
      October 24, 2011 at 3:58 pm (3 years ago)

      Nope, I’ve never heard of it, but that actually sounds really good! I’m definitely going to have to try that!

      Reply
  5. Adam
    October 24, 2011 at 3:12 pm (3 years ago)

    My cholestorol went up just from reading this.

    Reply
  6. Zira
    November 5, 2011 at 1:52 pm (3 years ago)

    Baconaisse on fresh hot ears of steamed corn on the cob. OMG yum.

    Reply
  7. Lisa
    November 29, 2011 at 5:04 pm (3 years ago)

    I think I am in love with this idea. Also, your site is amazing.

    Reply
    • Nick
      November 29, 2011 at 5:08 pm (3 years ago)

      Thanks Lisa!

      Reply
  8. Karl
    June 4, 2013 at 11:29 am (2 years ago)

    Baconnaise is disgusting!

    Reply

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