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
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.