Zucchini, Bacon & Fetta Fritters with Avocado Salsa
Preparation time: 20 minutes
Cooking time: 20 minutes
2 rashers middle bacon, finely chopped
2 green zucchini, coarsely grated
1 egg, lightly whisked
1/3 cup (50g) self-raising flour
1 tbs coarsely chopped dill
200g Lemnos Smooth Fetta, crumbled
Vegetable oil, to shallow fry
1 just-ripe avocado, halved, stone removed, coarsely chopped
250g cherry tomatoes, halved
1 tbs lime juice
2 tbs coarsely chopped chives
Lime wedges, to serve
Cook the bacon in a large frying pan over medium heat. Cook, stirring, for 5 minutes or until crisp. Transfer to a plate lined with paper towel.
Use your hands to squeeze as much liquid from the zucchini as possible. Place in a large bowl. Add the bacon, egg, flour and dill. Stir to combine. Add half the fetta and stir to combine.
Heat the oil in a large frying pan over medium heat. Spoon ¼-cupfuls of zucchini mixture around the pan. Cook for 2 minutes or until golden brown. Turn and cook for a further 2-3 minutes or until golden brown and crisp. Transfer to a plate lined with paper towel. Repeat with remaining mixture in 2 more batches.
Combine the avocado, tomatoes and lime juice in a medium bowl. Use the back of a spoon to lightly crush. Add the chives and remaining fetta and gently toss to combine.
Place the fritters on serving plates. Top with avocado salsa and serve immediately, with lime wedges, if desired.