Name: Crispy carrot and zucchini fritters with bacon
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 4 roma tomatoes, halved; 1 tablespoon olive oil, plus 1 tablespoon extra; 3 carrots, grated; 1 zucchini, grated; 1/2 cup self-raising flour, sifted; 2 eggs, lightly beaten; 1/4 cup buttermilk; 2 spring onions, thinly sliced; 4 rashers rindless bacon; 50 gram rocket leaves; tomato relish to serve

Crispy carrot and zucchini fritters with bacon

These vege-packed fritters make a perfect lunch or light dinner, especially when accompanied with bacon, salad and zingy tomato relish

Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

4 roma tomatoes, halved

1 tablespoon olive oil, plus 1 tablespoon extra

3 carrots, grated

1 zucchini, grated

1/2 cup self-raising flour, sifted

2 eggs, lightly beaten

1/4 cup buttermilk

2 spring onions, thinly sliced

4 rashers rindless bacon

50 gram rocket leaves

tomato relish to serve

Method

1.Preheat oven to 180°C.

2.Arrange tomatoes, cut-side up, on an oven tray. Drizzle with olive oil and season. Bake for 25-30 minutes until beginning to collapse.

3.In a large bowl, combine carrot, zucchini, flour, eggs, buttermilk and spring onion. Mix well and season.

4.In a large frying pan, heat extra oil on medium. Working in 2 batches, drop 1/3-cup measures of mixture into pan. Cook for 1-2 minutes each side until golden and cooked through. Drain on a paper towel. Cover and keep warm.

5.Using the same pan, cook bacon for 2-3 minutes each side until golden brown.

6.Serve fritters with bacon and roasted tomatoes. Accompany with rocket leaves and relish.

Women's Weekly Food