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1
Over medium high heat, add bacon to a large skillet. Cook until crisp. Remove and drain on a paper-towel-lined plate or cooling rack.
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2
While bacon is cooling, on a cutting board, chop cilantro and mix with the corn meal. Take the biscuits and knead the cilantro and cornmeal into each one.
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3
When cool enough to handle, dice the bacon and knead into the biscuits. Add 1 cup of colby jack cheese and knead into each biscuit. Reserve the other 1/2 cup for topping later.
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4
Cut each biscuit in half. Coat the exposed dough with the remaining cornmeal, cilantro, bacon and cheese on the board.
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5
Over high heat, fill a sauce pan 3 inches deep with oil (vegetable, corn, canola or peanut oil). When oil ripples, turn heat down to medium high.
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6
Add several dough balls and give a quick stir to make sure they don't stick to the bottom of the pot. DO NOT CROWD. Too many at the same time will cause the oil temperature to drop.
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7
After 3 minutes, give fritters a stir to ensure that all sides have been fried golden brown. They should be done after a total of 5-6 minutes. Remove one with a slotted spoon and cut it in half to make sure the dough is cooked in the center.
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8
Remove remaining fritters and place on a paper-towel-lined dish or cooling rack. Immediately sprinkle with part of the remaining cheese.
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9
Repeat process with remaining dough balls.
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10
Serve and enjoy!
