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.

While the bacon is cooking, grate zucchini and carrot, squeezing out any excess moisture with a paper towel or clean cloth. TIP: Squeezing out the excess moisture from the zucchini ensures your fritter batter is the right consistency.

In a medium bowl, combine bacon, zucchini, carrot, shredded Cheddar cheese, All-American spice blend, the egg and the plain flour. Season with salt and pepper. TIP: Add more flour if the mixture is too wet.

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 celery. In a medium bowl, combine celery, slaw mix and garlic aioli. Season to taste.

Roughly chop parsley. Divide the bacon, zucchini and Cheddar fritters, slaw and smokey aioli between plates. Sprinkle with parsley to serve.