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Recipe Instructions

Preheat oven to 200°C. Line a baking tray with baking paper. Place the tomatoes on the lined tray. Spray with olive oil spray. Season. Bake for 10-15 mins or until the tomatoes begin to collapse.

Meanwhile, heat a large non-stick frying pan over high heat. Add the bacon and cook for 2 mins each side or until golden brown and crisp. Transfer to a plate. Cover with foil to keep warm.

Combine the zucchini, corn and flour in a large bowl. Season.

Spray the frying pan with olive oil spray. Reduce heat to medium. Add four u00bc-cup (60ml) portions of the zucchini mixture to pan. Cook for 2 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining zucchini mixture.

Divide the fritters, bacon and tomatoes among serving plates.

Recipe Ingredient

500g vine-ripened cherry tomatoes

8 bacon rashers

1 large zucchini, coarsely grated

420g can creamed corn

110g self-raising flour

Cook Time


Prep Time


Total Time



101.56 calories

20.8 grams fat

7.1 grams saturated fat

41.4 grams carbohydrates

12.7 grams sugar

15.6 grams protein

28 milligrams cholesterol

1.5 milligrams sodium



Bacon, gluten allergy, soy allergy, wheat allergy, zucchini


The kids will be pleased with these zucchini corn fritters with bacon that are delicious served just on their own!

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