Pancetta & Vegetable Fritters
- 5 eggs
- 4 tbsp grated parmesan cheese
- 2 medium zucchini
- 100 grams pancetta
- 1 small tin sweet corn
- 1 tbsp milk
- 1/4 cup plain flour
- 1/4 cup SR flour
- 2 shallots
- 1 avocado
- 1/4 purple onion
- 80 grams of feta cheese
- 12 cherry tomatoes
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
- 2 sprigs parsley
Grate the zucchini into a sieve over a large bowl and allow the liquid to drain off. Pat dry with paper towel. Drain tinned corn.
Crack the eggs into a large bowl. Add the milk and whisk until combined.
Finely dice the pancetta and thinly slice the shallots.
Add the flours and grated cheese.
Sprinkle with salt and pepper.
Add the zucchini, shallots, corn and pancetta. Mix to combine.
Your mixture should be thick, if necessary add another tablespoon of SR flour.
Place 2 tbsp. of oil into a large nonstick fry pan. Allow the pan to reach a medium temperature.
Dollop 2 tbsp. of the mixture per fritter into the pan. You should make a total of 12 fritters in total.
Cook for 4 minutes either side. You should notice the mixture begins to bubble around the edges. Fritters should be golden either side.
Smashed avocado salsa:
Cut from the tip to the base of the avocado, twist to separate, remove the seed.
Scoop out the flesh of the avocado into a medium bowl, top with lemon juice, then mash with a fork.
Cut cherry tomatoes into quarters, dice the feta cheese and finely chop the onion and parsley. Add these to the bowl.
Sprinkle with salt and pepper, then drizzle with olive oil. Toss to combine.