Onion-Gouda-bacon fritters

We like vegetable fritters in almost any form - as you may have noticed - (Indian-style carrot fritters, Eggplant croquettes, Greek zucchini keftedes or Potato and cheese spicy fritters).
This time, we felt like letting the cheese and onion (which are almost all the time ingredients in the other various recipe of fritters) fully develop their full flavor unmatched by anything else. Just strong red roasted onion flavor with lovely aged Gouda. Well... and a little something else. What goes best with onion and cheese, besides wine? Yup, you guessed it. Bacon. Smoky, tiny, cubes of low-fat bacon (low-fat means more smoky, salty flavor). :)
With fresh veggie slices to top them for a nice extra crunch and a touch of watery cold freshness.
Fast to throw together and even faster to eat :). Enjoy.

Last year: Turkey fillet with chestnuts.
Two years ago: French onion soup with toast and oregano. 



Ingredients (serves 2-3):

• 100 g flour
• 75 g smoked bacon cubes
• 1 teaspoon red pesto
• 75 g aged Gouda, grated
• 2 eggs
• 2 red onions
• 1 tablespoon dried thyme
• 1/3 teaspoon salt
• 3-4 tablespoons yoghurt (75 g)
• a little olive oil for frying
• some pink radishes, cherry tomatoes and cucumber slices to serve (optional)

Chop up the red onions. Add some olive oil and put them in a frying pan:

Fry them on low heat until softened. At the end mix in the thyme and cook for 1 more minute. Put aside.
Mix the eggs (lightly beaten), salt and flour:

Add the yogurt, grated cheese and red pesto:

Mix well into a paste. Add the onions and bacon cubes:

Mix well and the batter is done. Heat more olive oil (in the same pan or another) and start frying them (about 1 and  1/2 tablespoons of batter into a fritter):

Fry them for 2-3 minutes on each side, pressing them with the side of a spatula to make them flat and to avoid the center remaining uncooked. Transfer to a bowl and keep warm until they're all done.

To serve, arrange on serving plates (about 3 for each person) and add sliced veggies to the side. Or salad leaves, if you feel like it. It's done, dig in! :)