Bacon, Zucchini & Cheddar Fritters
with Cucumber Slaw & Garlic Dip
Thanks to seared bacon bits, our All-American spice blend, and some sharp Cheddar (which gets all lovely and gooey in the pan), these fritters are blissful with every bite.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Unfortunately, this week's chives were in short supply, so we've replaced them with spring onion. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
diced bacon
(May be present: Soy. )
1
zucchini
1
carrot
1 bunch
spring onion
1 sachet
chicken-style stock powder
1
cucumber
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains Egg;)
1 packet
Cheddar cheese
(Contains Milk;)
1 sachet
All-American spice blend
1 packet
garlic dip
(May be present: Egg, Milk, Tree Nuts. )
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 tbs
milk
(Contains Milk;)
¼ cup
plain flour (or gluten-free plain flour)
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking up with a spoon, until golden, 4-5 minutes.
While the bacon is cooking, grate the zucchini and carrot, squeezing out any excess moisture with a paper towel.
In a medium bowl, combine the bacon, zucchini, carrot, shredded Cheddar cheese, chicken-style stock powder, all-American spice blend, egg, plain flour, milk and a pinch of pepper.
TIP: Add more flour if the mixture is too wet.
Return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook heaped tablespoons of the fritter mixture, in batches, until golden and cooked through, 3-4 minutes each side (don't flip too early!). Transfer to a plate lined with paper towel. You should get 3-4 fritters per person.
TIP: Add extra oil between batches as needed.
While the fritters are cooking, thinly slice the cucumber into half-moons. Thinly slice the spring onion. In a medium bowl, combine the cucumber, shredded cabbage mix and mayonnaise. Toss to coat, season to taste and set aside. In a small bowl, combine the garlic dip and 1/2 the spring onion.
Divide the bacon, zucchini and cheddar fritters, cucumber slaw and garlic dip between plates. Sprinkle with the remaining spring onion to serve.