Maybe they’re not what Nat King Cole envisioned when he crooned his signature holiday song, “Chestnuts Roasting on an Open Fire,” but these updated appetizers are still great for warming fingers and tummies. Wrapped in bacon, dipped in egg and fried in oil, bam bacon yori isn’t for the calorie-conscious; it’s for those hankering for a chewy, crunchy, popable savory. And because few can resist the allure of bacon, these easy-to-make morsels will be a hit at any party. Mmm, bacon.

INGREDIENTS

• 18 candied chestnuts*, patted dry
• 12 ounces bacon or 18 slices (extra lean)
• 1/2 cup cornstarch
• 3 eggs, beaten lightly
• 3 cups oil for frying

DIRECTIONS

Wrap each chestnut with a slice of bacon and roll in cornstarch. In a frying pan, heat oil. Dip each chestnut in egg and fry until lightly browned. Cut each in half and serve.

Notes: Bacon will lose much of its fat during frying. This is a good appetizer with or without cocktails.

*Available in Asian groceries.

Reprinted from Vignette of Korean Cooking II by Jae-Ok Chang, published by Maeilwonsaek Press. The cookbook, with recipes in both English and Korean, is available for purchase through KoreAm for $23.95, including shipping and handling. Send a check to KoreAm, 17000 S. Vermont Ave., Ste. a, gardena, ca 90247. Or to pay by credit card, call (310) 769-4913.