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Crispy Cheddar Cakes with Bacon


These little cakes, with cheese and scallions, are perfect for warm-weather dining.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes about 12 cakes

Source: Martha Stewart Living, August 2004


  • 8 slices bacon
  • 1 1/2 cups grated sharp white cheddar cheese (4 ounces)
  • 1/2 cup sour cream
  • 1 small yellow bell pepper, cut into 1/4-inch dice
  • 2 scallions, white and pale-green parts only, thinly sliced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dry mustard
  • Coarse salt and freshly ground black pepper
  • Pinch of cayenne pepper
  • 2 large eggs, separated
  • 2 tablespoons vegetable oil, plus more if necessary (optional)


  1. Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Transfer to paper towels to drain. Pour off fat into a bowl. Wipe skillet clean with a paper towel; set aside.

  2. Stir together cheese, sour cream, bell pepper, scallions, flour, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, cayenne, and egg yolks in a large bowl; set aside. In another large bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into reserved batter.

  3. Heat 2 tablespoons reserved fat (or vegetable oil) in skillet over medium heat until hot but not smoking. Working in batches of 3 or 4, pour 2 tablespoons batter into skillet for each cake; cook, turning once, until crisp, 8 to 10 minutes (add more fat or oil if skillet seems dry). Season with salt and pepper. Serve hot with reserved bacon.

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