Zucchini and bacon fritters
- 2 medium zucchini
- 4 eggs
- 4 tbs almond meal
- 4 rashers streaky bacon
- 1 tbs grated parmesan
Grate the zucchini lengthways using a julienne peeler or the medium holes on a box grater lying on its side. Rotate the zucchini so that you use only the flesh and not the middle part with the seeds.
Beat together eggs and almond meal, then stir through grated zucchini and parmesan. Heat oil in pan, add bacon and cook until cripspy. Remove and chop into 1cm pieces. Stir into zucchini mix. Pour fritters into pan and cook over medium heat, turning once.
Variations: Add feta cheese instead of bacon; use garlic instead of parmesan; use corinder and chilli instead of parmesan.