The Gold Coast Bulletin - - TASTE - Recipe: Kim Coverdale Photo: Nigel Lough


● 8 shortcut ba­con rash­ers

● 1 tbsp 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

● 1 1/2 cups self-rais­ing flour

● 1 cup milk

● 2 eggs, lightly beaten

● Mixed salad, to serve

● 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 1/4 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.

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