RECIPES LUNCHES &...

Pancetta and Vegetable Fritters

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 17
Difficulty Easy

Rating (click to rate)

be the first to rate this

Ingredients

  • 5 Eggs
  • 4 tbsp Grated Parmesan Cheese
  • 2 Zucchini
  • 100 g Pancetta
  • 1 Sweet Corn 1 small tin
  • 1 tbsp Milk
  • 1/4 cups Plain Flour
  • 1/4 cups Self Raising Flour
  • 2 Shallots
  • Avocado salsa
  • 1 Avocado
  • 80 g Feta Cheese
  • 1/4 Onion
  • 12 Cherry Tomatoes
  • 1 tbsp Olive Oil
  • 1/2 tbsp Lemon Juice
  • 2 Parsley 2 sprigs

Nutrition Information

Qty per
523g serve
Qty per
100g
Energy 610.4kcalcal 116.68004740605kcalcal
Protein 22.742092837135gg 4.3472288177419gg
Fat (total) 35.708024209684gg 6.8257109396498gg
 - saturated 12.159068627451gg 2.3242475489259gg
Carbohydrate 52.906029411765gg 10.113168446642gg
 - sugars 11.638529411765gg 2.2247446977415gg
Dietary Fibre 7.7975gg 1.4905187903812gg
Sodium 778.8075mgmg 148.87171694002mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Taste the zesty goodness of avocado and lemon with this Pancetta and Vegetable Fritters recipe. Enjoy cooking with your kids and let them do some bits of the best parts, like frying!

Untitled 2 2 | Stay at Home Mum.com.au

Westinghouse has teamed up with Australia’s favourite home cook and mum, Julie Goodwin, to encourage parents to pass on their cooking skills during the school holidays. Enjoy more recipes like this with the Kids in the Kitchen recipe booklet, featuring 12 delicious recipes which the whole family can cook together.

 

 

Method

  1. Grate the zucchini into a sieve over a large bowl and allow water to drain off. Pat dry with paper towel. Drain tinned corn.

  2. Crack the eggs into a large bowl. Add the milk and whisk until combined.

  3. Finely dice the pancetta and thinly slice the shallots.

  4. Add the plain and self raising flours and grated cheese.

  5. Sprinkle with salt and pepper.

  6. Add the zucchini, shallots, corn and pancetta. Mix to combine.

  7. Your mixture should be thick. If necessary add another tablespoon of self raising flour.

  8. Place 2 tbsp of oil into a large nonstick fry pan.

  9. Dollop 2 tbsp of the mixture per fritter into the pan. You should make 12 fritters in total.

  10. Cook for 4 minutes either side. You should notice the mixture begin to bubble around the edges. Fritters should be golden both sides.

  11. Cut from the tip to the base of the avocado. Twist to separate and remove the seed.

  12. Scoop out the flesh of the avocado into a medium bowl, top with lemon juice and mash with a fork.

  13. Cut cherry tomatoes into quarters, dice the fetta cheese and finely chop the onion and parsley. Add these to the bowl.

  14. Sprinkle with salt and pepper drizzle with olive oil and toss to combine.

  15. 5. To serve, place 3 fritters on a plate with a dollop of salsa.

  16. Measure the ingredients.

  17. Grate the zucchini.

  18. Mix all the fritter ingredients together.

  19. Scoop out the avocado and toss the salsa.

stay at home mum - home logo
About Author

Sahm Community

Stories that have been written by mums, with a raw, honest, heartfelt sometimes tearful emotions put into words. Just so that we as a community know t...Read Morehat as mums you are not alone! Read Less

Ask a Question

Close sidebar