The best part about making klub is eating the leftovers the next day. The soft, pillow-like dumplings firm up in the refrigerator, making them easy to slice. They can then be fried crispy, and are absolutely delicious. When I was a kid, we always looked forward to breakfast klub. Although we had them for lunch this time, they are equally great.
As part of my usual strategy of "using every part of the buffalo," I fried the klub slices in the rendered bacon fat I saved from the bacon cooked with the initial meal the day before. Any kind of fat, such as lard, bacon, or vegetable oil could be used. There's not much else to say other than to give this simple comfort food a try!
Ingredients
- Leftover klub (a few pieces)
- Rendered bacon fat, lard, or butter
- Salt and pepper to taste
Instructions
Cut the klub into slices about 1/3 inch thick. Melt the chosen fat in a large skillet over medium heat.
Add the klub slices and fry, turning frequently, until a golden brown crust forms on both sides. Season to taste with salt and pepper, and serve with more butter.
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