Egg Fritters
By: Anonymous
Published: Friday, February 12, 2010 - 12:32am

Ingredients




4 eggs
2 slcs bacon
1 onions, medium
1 tablespoon butter
1 cup thick cold bechamel sauce
1 eggs
1 cup breadcrumbs

Preparation

1 Hard boil the eggs (10 minutes), cool, peel and chop coarsely. 2 Finely dice the onion and bacon. Heat butter in a pan, saute onion and bacon for 3-4 minutes. Mix into bechamel sauce with the chopped egg. 3 Form mixture loosely into balls, place on a tray and refigerate 1/2 an hour. 4 When ready to cook, reform into uniform shapes, patties, balls etc. dip in beaten egg and coat with breadcrumbs. 5 Deep-fry in hot oil until golden and serve with lemon wedges.