Spicy Zucchini and Bacon Fritters

Serves 4

Time 30 minutes

Ingredients

Extra virgin olive oil, for shallow frying

Salt and pepper

For the Fritters

1 medium zucchini, cut into julienne

8 baby zucchini, flowers tear apart and zucchini cut into rounds

100g bacon, thinly sliced

½ red onion, thinly sliced

1 tsp ground coriander

1 tsp ground cumin

3 dried habanero chillies, chopped

2 eggs

100g self-raising flour  

½ tsp baking powder

250ml milk, plus some extra, if needed

2 clove garlic, microplaned 

1 long red chilli, deseeded and finely chopped

1 bunch of spring onion, finely chopped

1 bunch of garlic chives, finely chopped

1 bunch of chives, finely chopped 

1 bunch of coriander, finely chopped

For the Salsa

½ red onion, finely chopped

1 avocado, diced

1 tomato, diced

1 green chilli, diced

1 bunch of chives, finely chopped

2 tsp sour cream

1 tsp adobo sauce (optional)

Juice of 2 lime

Method

For the salsa, place all ingredients in a bowl. Mix to combine and set aside.

Heat the oil in a large frying pan on medium heat.

Place all the fritter ingredients in a large bowl. 

Mix to combine with your hands until the mixture holds together and roughly forms a batter. 

If the mixture is too thick, add some milk. 

Place 1 tablespoon of batter in the pan. Shallow fry the fritters for 2-3 minutes each side or until the fritter is cooked through. 

Once cooked through, remove the fritters from oil. Season with salt, serve with salsa and enjoy.