Quick Baked Bacon & Parmesan Fritters
with Salad, Herby Mayo & Parsley
- Eggs
- Milk
- Gluten
- Soy
- May contain traces of allergens
- Milk
There's no better way to get your veggies than by adding them to cheesy fritters, which get all lovely and golden in the oven. With an extra dose of goodness from a crisp and colourful salad, this dish goes to show that you can get your fritter fix without the carb overload. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1 packet
diced bacon
(May be present: Soy, Milk)
1
zucchini
1 tin
sweetcorn
1 sachet
garlic & herb seasoning
1
cucumber
1
tomato
1 bag
salad leaves
1 bag
parsley
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 packet
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
1 drizzle
white wine vinegar
¼ cup
plain flour (or gluten-free plain flour)
(Contains: Gluten)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C. 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. Remove from heat. • Grate zucchini, then squeeze out any excess moisture using a paper towel (this will help the fritters crisp up in the pan!). Drain the sweetcorn. • In a medium bowl, combine bacon, corn, zucchini, grated Parmesan cheese, garlic & herb seasoning, the egg and the plain flour. Add a pinch of pepper, then mix well to combine.
TIP: Lift out some of the fritter mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• Drizzle a lined oven tray generously with olive oil. • Using your hands, shape heaped spoonfuls of the fritter mixture into balls (3-4 per person), then place on the tray. • Flatten each fritter with a spatula, until 1cm-thick. • Drizzle fritters generously with olive oil. • Bake until golden, 8-10 minutes.
• Meanwhile, roughly chop cucumber and tomato. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add salad leaves, cucumber and tomato. • Toss to combine.
• Roughly chop parsley. • Divide baked bacon and Parmesan fritters between plates. Sprinkle with parsley. • Serve with salad and dill & parsley mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The fritters are widely praised for their tasty, cheesy flavour, though several customers found the garlic and herb seasoning overpowering and suggest using less or skipping it entirely. Some found the overall dish a little mild, while others were pleasantly surprised by how flavoursome it turned out.
- Ease of prep: Most customers found this recipe quick and straightforward to pull together, and many noted it was easy enough for kids to help with.
- Suggestions: Squeezing excess moisture from the zucchini thoroughly is key to helping the fritters hold together — several customers needed to add extra flour to get the right consistency. Some tried pan-frying instead of baking and preferred the texture, while one customer suggested separating the egg and folding in whipped egg whites for a lighter, fluffier result.
- Leftovers: Fritters kept well and were enjoyed cold or reheated for lunch the next day, with several customers and their kids loving them as a lunchbox option.
- Portions: Many customers felt the serving size was on the small side for a main dinner meal, particularly for families, and suggested adding a side of oven chips, roast vegetables, or extra fritters to make it more filling.
- Salad: The salad was a common point of feedback — many found it plain and bulked it up with additions like cherry tomatoes, olives, carrot, or onion to add more interest and texture.
