Bacon, Zucchini & Cheddar Fritters
with Slaw & Smokey Aioli
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The smokey aioli was a standout favourite, and the fritters were well-received for their savoury, spiced flavour. Some found the fritters mild or bland, with reviewers suggesting adding chilli, onion, or corn to boost the taste.
- Ease of prep: Most found the recipe quick and straightforward, though squeezing moisture from the grated zucchini and carrot is an important step — skipping it can lead to soggy fritters. Using two frying pans is worth considering, as cooking fritters in batches takes longer than expected.
- Suggestions: Several reviewers needed two eggs instead of one to help the mixture bind properly, and some added a little extra flour cautiously, noting too much made the fritters dense and dry. A squeeze of lime juice or a fresher, lighter salad in place of the slaw was suggested to add brightness to the plate.
- Leftovers: These fritters reheat well and were enjoyed cold or warm for lunch, breakfast, or even tucked into sandwiches the next day. Several reviewers noted they make a great work lunch or next-morning breakfast option.
- Portions: A number of reviewers found the serving size on the smaller side for dinner, particularly for hungrier eaters, and suggested adding chips or a side to make it more filling.
- Slaw: The slaw divided opinion — some loved the crunch, while others found the cabbage too coarse and the dressing too bland. Adding extra vinegar to soften and lightly pickle the slaw, or chopping it more finely, was a popular fix.
