Quick Bacon & Parmesan Fritters
with Salad, Dill-Parsley Mayo & Chives
There's no better way to get your veggies than by adding them to cheesy fritters, which get all lovely and golden in the pan. With an extra dose of goodness from a crisp salad, this dish goes to show that you can get your fritter fix without the carb overload.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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 tin
sweetcorn
1 sachet
garlic & herb seasoning
1
tomato
1 bag
chives
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 drizzle
white wine vinegar
¼ cup
plain flour (or gluten-free plain flour)
(Contains Gluten;)
Nutritional Values
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking bacon up with a spoon, until golden, 4-5 minutes. • Meanwhile, grate zucchini, then squeeze out any excess moisture using a paper towel (this helps the fritters crisp up in the pan). Drain sweetcorn. • In a medium bowl, combine bacon, corn, zucchini, shaved Parmesan cheese, garlic & herb seasoning, the egg and the plain flour. Add a pinch of pepper, then mix well to combine.
TIP: Lift out some of the fritter mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• Return pan to medium-high heat with enough olive oil to coat the base. • When the oil is hot, add heaped tablespoons of fritter mixture, in batches, flattening with a spatula (3-4 fritters per person). Cook until golden, 3-4 minutes each side (don't flip too early, let the fitters set!). • Transfer to a paper towel-lined plate.
TIP: Add extra oil between batches as needed.
• Meanwhile, roughly chop tomato. Finely chop chives. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add mixed salad leaves and tomato. Toss to combine.
• Divide bacon and Parmesan fritters and garden salad between plates. • Sprinkle over chives. • Serve with dill & parsley mayonnaise. Enjoy!