These tasty fritters are easy to make and great as a side dish or try serving them for brunch topped with poached or scrambled eggs. They also make wonderful patties served like hamburgers. The Lemon Oil adds a real burst of flavour to the dish. 

NOTE: With 25 minutes of the prep time and you can also cook the bacon then and prep the other ingredients. For a little added crunch try adding a few pumpkin seeds and/or sunflower seeds to the mixture before cooking.

NOTE: It is important to get as much of the moisture out of the zucchini as possible otherwise the mixture will be too wet, and fritters will be soggy.

*To sweat or remove excess moisture place the grated zucchini in a sieve and sprinkle with 1 tsp sea salt. Then set the sieve in a larger bowl or on a plate to catch the moisture and let it sit for 20 – 25 minutes. Gently rinse the zucchini to remove excess salt and firmly press down on it with your hands to help strain out remaining moisture. Then line a bowl with kitchen/paper towels and place the zucchini on it and firmly press down to remove more moisture.

Chef Kate TIPS: For a vegetarian option omit the bacon and try adding some finely chopped haloumi and/or Parmesan cheese (approx. ½ cup) instead. If you’re a bacon lover, you can add more than the ½ cup suggestion.

Finally,  find more of Chef Kate’s culinary oil recipes here!