These golden zucchini and corn fritters, stacked with crispy bacon and served with oven roasted tomatoes, are great for breakfast, lunch or dinner.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
First, preheat the oven to 200 degrees Celsius. Line a baking tray with baking paper. Place tomatoes on the tray and spray them with olive oil, then season with salt and pepper. Pop in the oven to roast for 10 to 15 minutes. Meanwhile, cook the bacon in a non-stick frying pan over high heat for about 2 minutes each side or until golden brown and crisp. Transfer to a plate and cover with foil to keep warm. For the fritter mixture, place grated zucchini, creamed corn and self-raising flour in a large bowl. Season with salt and pepper and stir until well combined. Reduce the heat to medium. Add quarter-cup portions of the zucchini mixture to the pan. Cook for 2 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Continue cooking the zucchini mixture in batches to make 12 fritters. To serve, stack the fritters and bacon on serving plates.
Ingredients
500g vine-ripened cherry tomatoes
8 bacon rashers
1 zucchini, coarsely grated
420g can creamed corn
3/4 cup (110g) self-raising flour
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the tomatoes on the lined tray. Spray with olive oil spray. Season. Bake for 10-15 mins or until the tomatoes begin to collapse.
Step 2
Meanwhile, heat a large non-stick frying pan over high heat. Add the bacon and cook for 2 mins each side or until golden brown and crisp. Transfer to a plate. Cover with foil to keep warm.
Step 3
Combine the zucchini, corn and flour in a large bowl. Season.
Step 4
Spray the frying pan with olive oil spray. Reduce heat to medium. Add four ¼-cup (60ml) portions of the zucchini mixture to pan. Cook for 2 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining zucchini mixture.
Step 5
Divide the fritters, bacon and tomatoes among serving plates.
Meanwhile, heat a large non-stick frying pan over high heat. Add the bacon and cook for 2 mins each side oruntil golden brown and crisp. Transfer to a plate. Cover with foil tokeep warm.
Spray the frying pan with olive oilspray. Reduce heat to medium. Addfour ¼-cup (60ml) portions of thezucchini mixture to pan. Cook for2mins each side or until golden brown and cooked through. Transfer toa plateand cover with foil to keep warm. Repeat, in 2 more batches, withthe remaining zucchini mixture.
These golden zucchini and corn fritters, stacked with crispy bacon and served with oven roasted tomatoes, are great for breakfast, lunch or dinner.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the tomatoes on the lined tray. Spray with olive oil spray. Season. Bake for 10-15 mins or until the tomatoes begin to collapse.
Step 2
Meanwhile, heat a large non-stick frying pan over high heat. Add the bacon and cook for 2 mins each side or until golden brown and crisp. Transfer to a plate. Cover with foil to keep warm.
Step 3
Combine the zucchini, corn and flour in a large bowl. Season.
Step 4
Spray the frying pan with olive oil spray. Reduce heat to medium. Add four ¼-cup (60ml) portions of the zucchini mixture to pan. Cook for 2 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining zucchini mixture.
Step 5
Divide the fritters, bacon and tomatoes among serving plates.
Meanwhile, heat a large non-stick frying pan over high heat. Add the bacon and cook for 2 mins each side oruntil golden brown and crisp. Transfer to a plate. Cover with foil tokeep warm.
Spray the frying pan with olive oilspray. Reduce heat to medium. Addfour ¼-cup (60ml) portions of thezucchini mixture to pan. Cook for2mins each side or until golden brown and cooked through. Transfer toa plateand cover with foil to keep warm. Repeat, in 2 more batches, withthe remaining zucchini mixture.
