• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
diced bacon, breaking it up with a spoon, until golden, 4-5 minutes.
• Meanwhile, grate zucchini, then squeeze out any excess moisture using a paper 
towel (this helps the fritters crisp up in the pan). Slice kernels off corn cob. Thinly 
slice spring onion.
• In a medium bowl, combine cooked bacon, corn, zucchini, Parmesan cheese, 
garlic & herb seasoning, the egg and plain flour. Add a pinch of pepper, then 
mix well to combine. 
TIP: Lift out some of the fritter mixture with a spoon. If it’s too wet and doesn’t hold its 
shape, add a little more flour! 

• Return pan to medium-high heat with enough olive oil to coat the base.
• When the oil is hot, add heaped tablespoons of fritter mixture, in batches, 
flattening with a spatula (3-4 fritters per person). Cook until golden, 3-4 minutes
each side (don’t flip too early, let the fitters set!).
• Transfer to a paper towel-lined plate. 
TIP: Add extra oil between batches as needed. 

• Meanwhile, halve snacking tomatoes.
• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. 
Season to taste with salt and pepper, then add mixed salad leaves and snacking
tomatoes. Toss to combine. 

• Divide golden bacon and veggie-stacked fritters and garden salad between plates.
• Crumble over goat cheese. Serve with dill & parsley mayonnaise. Enjoy!