• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes.

• Meanwhile, grate zucchini and carrot, squeezing out any excess moisture with a paper towel. TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!

• In a medium bowl, combine bacon, zucchini, carrot, shredded Cheddar cheese, Aussie spice blend, the egg and the plain flour. TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!

• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook heaped tablespoons of fritter mixture, in batches, until golden and cooked through, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person. TIP: Add extra oil between batches as needed.

• While the fritters are cooking, thinly slice cucumber. • In a medium bowl, combine cucumber, slaw mix, mayonnaise, and a drizzle of white wine vinegar. • Toss to coat. Season to taste.

• Roughly chop parsley. • Divide bacon, zucchini and Cheddar fritters and the slaw between plates. Top with smokey aioli. • Garnish with parsley to serve. Enjoy!