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Smoked Cheddar Zucchini Fritters Bacon Roasted Tomatoes

Breakfast (lunch or dinner) anyone!

May 25, 2018

Smoked Cheddar Zucchini Fritters Bacon Roasted Tomatoes

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Smoked Cheddar Breakfast Fritters

ingredients for six

6 x roma tomatoes
1Tbsp extra virgin olive oil
½ tsp salt flakes
2 x pinch cracked black pepper
6 x long rashers bacon
6Tbsp aioli
2Tbsp chopped chives

150gm smoked cheddar
1 x medium zucchini
4 x extra large eggs
60ml milk
1½ tsp salt flakes
¼ tsp cracked black pepper
160gm self-raising flour


  1. Prepare tomatoes for accompaniment. Pre-heat oven to 140°C.
  2. Cut tomatoes in half from top to bottom. Toss with olive oil, salt, pepper and sumac. Place cut side up on a non-stick paper lined baking tray. Roast for 60 to 90 minutes, until tomatoes are slightly collapsed.
  3. Make fritters. Prepare components. Grate cheese. Run zucchini through julienne mandolin for a coarse grate.
  4. Place all above into large bowl and add eggs, milk, salt pepper and flour. Mix well to combine into thick batter.
  5. Place large frying pan over medium heat. Once hot, add 2 tablespoons olive oil. Measure out ¼ cup measures of fritter batter into the pan. Cook each batch for 2 to 3 minutes per side, flip once underside is golden and bubbles start to form on the top.
  6. Cook bacon rashers in frying pan over medium high heat in a little olive oil for a few minutes per side, until golden.
  7. Meanwhile mix 2 tsp chopped chives into aioli.
  8. Stack fritters with tomato and slices of bacon.
  9. Serve with chive aioli and scatter with remaining chives.

cooks notes:

  • Combine golden or heirloom tomatoes with red cherry tomatoes for a colourful finish to this dish.
  • If using the same frying pan to cook bacon after fritters, keep fritters warm in a 150°C oven.
  • Add a poached egg on top of these if preferred to aioli.
  • We used Margaret River Dairy Company Smoked Cheddar. Delicious and locally made, we love it!

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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