• Iris Windsor

Cheesy Bacon and Zucchini Fritters

Updated: Jan 7

Try these delicious fritters! You can use this recipe as it is or vary it to use up any leftover vegetables. Delicious with leftover roast!!


Cheesy Bacon and Zucchini Fritters

Ingredients

8 shortcut bacon rashers

1 tablespoon extra virgin olive oil,

plus extra, for shallow-frying

2 shallots, chopped finely

1 tablesp parsley finely chopped

1 onion finely chopped

1 garlic clove, finely chopped

1 large (200g) zucchini, coarsely grated

200g orange sweet potato, peeled, coarsely grated

1 cup drained or fresh sweetcorn

1 cup grated tasty cheese

1 1/2 cups self-raising flour

1 cup milk

2 eggs, lightly beaten

Mixed salad, to serve

Plain Greek-style yoghurt, to serve

Method

1. Finely chop half the bacon.

2. Heat oil in a small frying pan over medium heat.

3. Cook chopped bacon, stirring occasionally, for 5 mins or till just starting to turn golden. 4. Add onion and garlic.

5. Cook, stirring, for 2 minutes or until onion softens. Remove from heat.

6. Set aside to cool.

7. Combine zucchini, sweet potato cheese, parsley and shallots in a large bowl.

8. Add cooled bacon mixture. Mix well.

9. Add milk and egg.

10. Season well with salt and pepper. Mix well to combine.

11. Add enough extra oil to a large frying pan to reach 5mm up side of pan.

12. Heat over medium heat.

13. Spoon 1/4 cup batter into pan, spreading to form a round.

14. Repeat 3 more times to make 4 fritters.

15. Cook for 4 to 5 minutes each side or until golden brown and cooked through.

16. Transfer to a tray lined with paper towel.

17. Cover loosely to keep warm.

18. Repeat with remaining batter, adding extra oil to pan when necessary.

19. Meanwhile, reheat the small frying pan over medium-high heat.

20. Add remaining bacon to pan.

21. Cook, turning for 5 minutes or until golden and crisp.

22. Drain on paper towel.

23. Serve fritters with bacon, salad and yoghurt.


Inspiration for this great recipe and photo is thanks to the Taste Website

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