Featuring parmesan and feta, these zucchini fritters are bursting with flavour. Topped with corn and bacon, they are the perfect weekend brunch treat.
Serves 4 (makes 8 small or 4 large fritters)
3 zucchini, trimmed, grated
½ cup self-raising flour
½ cup finely grated parmesan
50g feta, crumbled
4 thin rashers bacon,
1 tbsp olive oil
1 fresh cob of corn,
1 tbsp finely chopped chives
⅓ cup light sour cream
Using your hands, squeeze as much liquid as possible from zucchini and place into a large bowl. Add flour, parmesan, feta and egg. Season well with salt and pepper.
Heat a non-stick frying pan over medium heat. When hot, add bacon and cook for 2-3 minutes on each side until crisp or cooked to your liking. Transfer to a plate lined with paper towel. Cover to keep warm.
Heat 1 tsp oil in pan over medium-low heat. Add ¼ of zucchini mixture to pan and cook for 4-5 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining zucchini mixture.
Place corn kernels into a bowl and cover with boiling water. Stand for 5 minutes or until tender. Drain and return to bowl. Add chives and stir until combined. Serve fritters topped with corn mixture, sour cream and bacon.