Zucchini corn fritters with bacon

These golden zucchini and corn fritters, stacked with crispy bacon and served with oven roasted tomatoes, are great for breakfast, lunch or dinner.

4

10m

20m

Ingredients

  • 500g vine-ripened cherry tomatoes
  • 8 bacon rashers
  • 1 large zucchini, coarsely grated
  • 420g can creamed corn
  • ¾ cup (110g) self-raising flour

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.

Dietary Information

Dairy-free
Kid-friendly
No added sugar
Peanut-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.