04/09/2026
Zucchini corn fritters with bacon 🥙
Ingredients
3 zucchini *on special $3.99kg
4 Sort Cut Bacon rashers, finely chopped
1 x 420g can Corn Kernels, rinsed, drained
1 1/2 cups (225g) self-raising flour
3/4 cup (185ml) milk
3 Free Range Eggs
1/3 cup (80ml) Olive Oil
1 tomato, cut into 1cm pieces
1 avocado, seeded, peeled, cut into 1cm pieces
1 spring onion, thinly sliced
1/4 bunch coriander, sprigs picked
30g baby spinach leaves
Method
Step 1
Coarsely grate zucchini. Place in a sieve over a bowl. Set aside for 5 mins to drain. Use your hands to squeeze excess moisture from zucchini. Discard liquid.
Step 2
Meanwhile, heat a large non-stick frying pan over medium heat. Add bacon and cook, stirring occasionally, for 4-5 mins or until crisp and golden. Transfer to a plate lined with paper towel.
Step 3
Place zucchini, bacon, corn and flour in a large bowl and stir to combine.
Step 4
Whisk milk and eggs in a jug. Add egg mixture to zucchini mixture and stir to combine. Season.
Step 5
Heat 1 tbs of oil in the large frying pan over medium heat. Pour 1/3 cup (80ml) portions of the zucchini mixture around the pan, allowing room for spreading. Cook for 3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining oil and zucchini mixture.
Step 6
Combine tomato, avocado and onion in a bowl. Season.
Step 7
Divide fritters among serving plates. Top with tomato mixture and sprinkle with coriander. Serve with spinach leaves.
