Cheesy Fritters

Heat a lightly greased medium frying pan over a medium-high heat. Cook the middle bacon for 4-5 minutes, or until brown. Remove pan from the heat and transfer the bacon to a large mixing bowl.

Add the grated and squeezed zucchini, carrot, Cheddar cheese and spring onions to the large bowl with the cooked bacon. Add the whisked egg and mix well to combine. Next, add the plain flour and milk and mix until combined. Season with salt and pepper. The result should be a light batter that holds your veggies together as they cook but nothing too pancakey.

Heat half the olive oil in a pan over a medium heat. Use a large serving spoon to gently place a portion of the zucchini mixture on to the pan. Gently cook for 3-4 minutes on either side and transfer to a plate in a warm resting place. Wipe the pan out with paper towel and add the remaining oil if needed. Tip: It’s always best to try one first before adding all of the batter. Do a few portions at a time (you should be able to make 8-10 fritters) but be careful not to over-crowd the pan.

Meanwhile in a second large bowl, combine the baby spinach leaves and cucumber. Season with salt and pepper, drizzle with some olive oil and set aside.