Fritters are one of those versatile dishes that can be served up at any time of the day and still fit the occasion perfectly. And these delicious bacon and zucchini versions definitely deserve to be at the top of your list to try this week!

Not only is the flavour to-die-for but they’re incredibly simple to whip up. Try serving with a garden salad for dinner, or by themselves for a lighter snack. Enjoy!

Cheesy Bacon and Zucchini Fritters

Serves 4 | Prep: 15 minutes | Cook: 20 minutes

Ingredients

• 8 shortcut bacon rashers
• 1 tbsp extra virgin olive oil, plus extra, for shallow-frying
• 2 green onions, chopped
• 1 garlic clove, crushed
• 1 large (250g) zucchini, grated
• 200g orange sweet potato, peeled, grated
• 1 cup grated tasty cheese block (500g)
• 1 1/2 cups self-raising flour
• 1 cup milk
• 2 eggs, lightly beaten
• Mixed salad, to serve
• Plain Greek-style yoghurt, to serve

Method

1. Finely chop half the bacon. Heat oil in a small frying pan over medium heat. Cook chopped bacon, stirring occasionally, for 5 minutes or until just starting to turn golden. Add onion and garlic. Cook, stirring, for 2 minutes or until onion softens. Remove from heat. Set aside to cool.
2. Combine zucchini, sweet potato and cheese in a large bowl. Add cooled bacon mixture and flour. Mix well. Add milk and eggs. Season well with salt and pepper. Mix well to combine.
3. Add enough extra oil to a large frying pan to reach 5mm up side of pan. Heat over medium heat. Spoon 1/4 cup batter into pan, spreading to form a round. Repeat 3 more times to make 4 fritters. Cook for 4 to 5 minutes each side or until golden brown and cooked through. Transfer to a tray lined with paper towel. Cover loosely to keep warm. Repeat with remaining batter, adding extra oil to pan when necessary.
4. Meanwhile, reheat the small frying pan over medium-high heat. Add remaining bacon to pan. Cook, turning for 5 minutes or until golden and crisp. Drain on paper towel. Serve fritters with bacon, salad and yoghurt.

3 Tasty Variations to Try

Corn and Haloumi Fritters — Swap the zucchini and sweet potato for 2 cups of corn kernels (fresh, tinned or frozen and thawed) and replace the tasty cheese with 150g of haloumi, cut into small cubes. The haloumi holds its shape beautifully inside the fritter, giving little pockets of salty, chewy cheese in every bite. Omit the bacon for a vegetarian version, or keep it in for extra flavour.

Pumpkin and Feta Fritters — Replace the zucchini and sweet potato with 450g of grated or finely diced roasted pumpkin, and swap the tasty cheese for 150g of crumbled feta. Add a teaspoon of dried thyme or a tablespoon of chopped fresh sage to the batter for a lovely autumnal flavour. These are particularly good served with a dollop of yoghurt and a drizzle of honey.

Smoked Salmon and Dill Fritters — Skip the bacon entirely and fold through 150g of chopped smoked salmon at the same stage you’d normally add the cooled bacon mixture. Add 2 tablespoons of chopped fresh dill to the batter, and swap the plain yoghurt for a squeeze of lemon and a dollop of sour cream to serve. A lovely option for a special breakfast or light lunch.

Tips

• Squeeze excess moisture out of grated zucchini (and pumpkin, if using) with a clean tea towel before adding it to the batter — this helps keep your fritters from turning soggy.
• These fritters freeze well once cooked and cooled. Layer with baking paper in an airtight container and freeze for up to 2 months, reheating in a hot oven or air fryer to restore the crispy edges.
• Leftover batter can be kept in the fridge for up to a day, making it easy to cook a fresh batch the next morning.