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, bacon. Gather your loved ones and stack these fritters high – it’s like a delicious game of Jenga that everyone will want to play.
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/ Serving 5 people
/ Serving 5 people
sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
baby spinach leaves
walnuts(ContainsTree NutsMay be present Milk, Peanuts, Soy, Sesame)
dill & parsley mayonnaise(ContainsEgg)
To prepare the ingredients, remove the bacon rind and dice the remaining bacon. Grate the zucchini and squeeze out the excess moisture. Wash the carrot and grate it along with the Cheddar cheese. Finely slice the spring onion, roughly chop the parsley leaves and walnuts, whisk the egg, wash the baby spinach leaves, thinly slice the cucumber, and dice the tomato.
Heat a lightly greased large frying pan over a medium-high heat. Cook the middle bacon for 4-5 minutes, or until brown. Remove the pan from the heat and transfer the bacon into a large mixing bowl.
Add the grated and squeezed zucchini, carrot, Cheddar cheese, sesame seeds, spring onion and parsley to the large mixing bowl with the cooked bacon. Add the whisked egg and mix well to combine. Next, add the plain flour 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 the same large frying pan over a medium-high heat. Use a large spoon to gently place a portion of the zucchini mixture onto the pan. Do a few portions at a time (you should be able to make approximately 10 fritters) but be careful not to overcrowd the pan. Gently cook for 3-4 minutes on either side and transfer to paper towel lined plate. Wipe the pan out and add the remaining olive oil if needed. Repeat the process until all of the batter is gone. Tip: It’s always best to try one first before adding all of the batter.
Meanwhile in a second large bowl, place the baby spinach leaves, cucumber, walnuts and tomato. Season with salt and pepper, drizzle in the remaining olive oil and set aside.
To serve, divide the salad and fritters between plates. Top with a spoonful of the dill & parsley mayonnaise. Enjoy!