cheesy ba­con ZUC­CHINI

Kim says: Cheese and ba­con in a frit­ter plus lots of veg? These will def­i­nitely hit the spot, whether you serve them up for break­fast, lunch or din­ner

Super Food Ideas - - IN SEASON FRESH IN NOVEMBER -

CHEESY BA­CON AND ZUC­CHINI FRIT­TERS SERVES 4 PREP 20 MIN­UTES (PLUS COOL­ING)

COOK 35 MIN­UTES

8 short­cut ba­con rash­ers 1 ta­ble­spoon ex­tra vir­gin olive oil, plus ex­tra, for shal­low-fry­ing 2 green onions, chopped 1 gar­lic clove, crushed 1 large (250g) zuc­chini, grated 200g or­ange sweet po­tato, peeled, grated 1 cup grated tasty cheese 1½ cups self-rais­ing flour 1 cup milk 2 eggs, lightly beaten Mixed salad and plain Greek-style yo­ghurt, to serve

1 Finely chop half the ba­con. Heat oil in a small fry­ing pan over medium heat. Cook chopped ba­con, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til just start­ing to turn golden. Add onion and gar­lic. Cook, stir­ring, for 2 min­utes or un­til onion soft­ens. Re­move from heat. Set aside to cool. 2 Com­bine zuc­chini, sweet po­tato and cheese in a large bowl. Add cooled ba­con mix­ture and flour. Mix well. Add milk and egg. Sea­son well with salt and pep­per. Mix well to com­bine. 3 Add enough ex­tra oil to a large fry­ing pan to reach 5mm up side of pan. Heat over medium heat. Spoon ¼ cup bat­ter into pan, spread­ing to form a round. Re­peat 3 more times to make 4 frit­ters. Cook for 4 to 5 min­utes each side or un­til golden brown and cooked through. Trans­fer to a tray lined with pa­per towel. Cover loosely to keep warm. Re­peat with re­main­ing bat­ter, adding ex­tra oil to pan when nec­es­sary. 4 Mean­while, re­heat the small fry­ing pan over medium-high heat. Add re­main­ing ba­con to pan. Cook, turn­ing for 5 min­utes or un­til golden and crisp. Drain on pa­per towel. Serve frit­ters with ba­con, salad and yo­ghurt. NU­TRI­TION: (per serve) 2708kj; 34g fat; 13.3g sat fat; 33.4g pro­tein; 49.4g carbs; 4.6g fi­bre; 189mg chol; 1557mg sodium.

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