Gluten Free Corn Bacon & Zucchini Fritters
Raquel Bosustow
A delicious option for breakfast or a light lunch with no gluten required!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Serves 10
- 2 medium ZUCCHINI: , Grated
- 300g BACON: , Diced and pan-fried ready to add to the mixture
- 2 cup SELF RAISING GLUTEN FREE FLOUR:
- 1 small ONION:, Red, Finely sliced
- 1 cup MOZZARELLA: , Grated
- 2 FREE RANGE EGGS:
- 2 cup MILK: , Either dairy or alternate options such as almond or soy milk
Grate the zucchini and place it in a colander. Sprinkle with salt and let sit for 10 minutes. Then use a clean kitchen towel to squeeze out as much moisture as possible.
In large bowl, whisk together the eggs, milk, flour. Stir in the corn, zucchini, onion, bacon and corn along with the mozzarella
Heat a nonstick frypan and drizzle with oil. Add a dallop of mixture and flatten slightly with a spoon
Fry until golden brown on both side, ensuring the middle is completely cooked. This will take approximately 2 minutes on each side.
Season with salt and pepper. Serve and enjoy!
Serving: 1cup | Calories: 1006kcal | Carbohydrates: 58g | Protein: 38g | Fat: 69g | Saturated Fat: 13g | Polyunsaturated Fat: 39g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 3616mg | Potassium: 466mg | Fiber: 13g | Sugar: 6g | Vitamin A: 281IU | Vitamin C: 8mg | Calcium: 234mg | Iron: 10mg
Course | Breakfast
Cuisine | gluten free