Cheesy Bacon Fritters
with Herby Mayo & Crouton Salad
They say love is the glue that holds a family together, but we’ve done extensive field research and have discovered that it is, in fact, cheese. Gather your loved ones and stack these fritters high – it’s like a delicious game of Jenga that everyone will want to play.
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
Middle Bacon
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1
zucchini
1
carrot
1 block
Cheddar cheese
(Contains: Milk;)
½ bunch
spring onions
1
cucumber
1 bag
mixed salad leaves
1 tub
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
2
egg
(Contains: Eggs;)
¼ cup
plain flour
(Contains: Gluten, Wheat;)
1 tsp
salt
Utensils
Cooking Steps
Dice the middle bacon. Slice the bake-at-home ciabatta roll into 1 cm croutons. Grate the zucchini and squeeze out the excess moisture with clean hands or a clean towel. TIP: Squeezing out the excess moisture from the zucchini is important to ensure your fritter batter is the right consistency and not too wet. Grate the carrot (unpeeled). Grate the Cheddar cheese. Finely slice the spring onion.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Cook the middle bacon for 4-5 minutes, or until brown. Remove from the pan and set aside in a large bowl. Return the pan to the heat and add another drizzle of olive oil (if needed). Add the ciabatta croutons and cook for 2-3 minutes, or until golden and toasted. Remove and set aside in a second large bowl.
Add the zucchini, the carrot, the Cheddar cheese, the spring onion, the salt (use suggested amount) and the egg to the bowl with the bacon and stir well to combine. Add the plain flour, mix together and season with a pinch of salt and pepper. TIP: The result should be a light batter that holds the veggies together.
Return the frying pan to a medium heat and add enough olive oil to coat the base of the pan. Once hot, place a large spoonful of the fritter mixture into the pan and gently spread the mixture to an even thickness. Spoon in a few portions at the same time and cook for 3-4 minutes on each side, or until golden and cooked through. Set the fritters aside on a plate lined with paper towel to soak up the excess oil. Repeat with the remaining mixture. TIP: Cooking the fritters in batches gives them enough space to cook evenly.
Peel the cucumber into ribbons using a vegetable peeler. Add the mixed salad leaves and the cucumber ribbons to the bowl with the ciabatta croutons. Just before serving, drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. TIP: Dress your salad just before serving to avoid soggy leaves.
Divide the cucumber ribbon salad and the cheesy bacon fritters between plates. Serve with a dollop of dill & parsley mayonnaise on the side.
