1191. ZUCCHINI and BACON FRITTERS

makes approximately 10 fritters


1 medium zucchini, grated
2 spring onions, chopped, including 1-inch of the green parts
Six slices thick cut natural bacon
1/2 cup cornmeal
1/2 teaspoon baking powder
1 egg, slightly beaten
1 and 1/2 tablespoons maple syrup
1/2 teaspoon salt
black pepper to taste

Fry the bacon, save the grease, and drain the bacon slices on paper towels.

Mix dry ingredients in a bowl. Crumble the bacon into the mixing bowl adding the other ingredients. Mix to combine. Mixture will not seem like it would hold together, but it will.

Heat a non-stick skillet on medium heat, sprayed with cooking spray (or an uncoated one if you have reservations about teflon and time to scrub). Iron skillet works well, too. Spoon batter into the skillet about a tablespoon at a time for small fritters. Flatten slightly to cook. Cook each batch about 2 minutes per side, til golden and cooked through.


courtesy of: The Expatriate's Kitchen