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

While the bacon is cooking, grate the zucchini and carrot, squeezing out any excess moisture with a paper towel.

In a medium bowl, combine the bacon, zucchini, carrot, shredded Cheddar cheese, chicken-style stock powder, all-American spice blend, egg, plain flour, milk and a pinch of pepper. TIP: Add more flour if the mixture is too wet.

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

While the fritters are cooking, thinly slice the cucumber into half-moons. Thinly slice the spring onion. In a medium bowl, combine the cucumber, shredded cabbage mix and mayonnaise. Toss to coat, season to taste and set aside. In a small bowl, combine the garlic dip and 1/2 the spring onion.

Divide the bacon, zucchini and cheddar fritters, cucumber slaw and garlic dip between plates. Sprinkle with the remaining spring onion to serve.