Quick Bacon & Parmesan Fritters
with Salad, Dill-Parsley Mayo & Spring Onion- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
Ingredients
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Spring Onion
1 packet
Parmesan Cheese
(Contains: Milk;)
1 tin
Sweetcorn
1
Zucchini
1
Tomato
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Mixed Salad Leaves
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking bacon up with a spoon, until golden, 4-5 minutes. • Meanwhile, grate zucchini, then squeeze out any excess moisture using a paper towel (this helps the fritters crisp up in the pan). Drain the sweetcorn. • In a medium bowl, combine bacon, corn, zucchini, shaved 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!
• Return pan to medium-high heat with enough olive oil to coat the base. • When the oil is hot, add heaped tablespoons of fritter mixture, in batches, flattening with a spatula. Cook until golden, 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.
• Meanwhile, roughly chop tomato. Thinly slice spring onion. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add mixed salad leaves and tomato. Toss to combine.
• Divide bacon and Parmesan fritters and salad between plates. • Sprinkle over spring onion. • Serve with dill & parsley mayonnaise. Enjoy!
