Bacon, Zucchini & Cheddar Fritters
with Slaw & Smokey Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Zucchini
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 sachet
Aussie Spice Blend
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Slaw Mix
1 packet
Parsley
1
Carrot
1
Cucumber
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes.
• Meanwhile, grate zucchini and carrot, squeezing out any excess moisture with a paper towel.
TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!
• In a medium bowl, combine bacon, zucchini, carrot, shredded Cheddar cheese, Aussie spice blend, the egg and the plain flour.
TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook heaped tablespoons of fritter mixture, in batches, until golden and cooked through, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.
TIP: Add extra oil between batches as needed.
• While the fritters are cooking, thinly slice celery. • In a medium bowl, combine celery, slaw mix, mayonnaise, and a drizzle of white wine vinegar. • Toss to coat. Season to taste.
• Roughly chop parsley. • Divide bacon, zucchini and Cheddar fritters and the slaw between plates. Top with smokey aioli. • Garnish with parsley to serve. Enjoy!
