FRITTER FRENZY

Jut the other night, I had to endure the task of going to the supermarket on the way home from work.  Now usually, I don't mind this at all (though I must admit the fruit and vegetable market is frequented more often than the supermarket for most dinner groceries).  It was the kind of trip that can best be described as an arduous journey through the aisles, wandering up and down trying to think of what to make for dinner while feeling completely brain dead and drawing up creative blanks.  I must admit, work has been particularly hectic of late so by the time home time rolls around and I am so excited to finally start the journey home - usually via the wine shop - that not much thought goes into dinner plans and I end up at this situation that I am trying to portray to you right now (and am sure a lot of others endure too).

Now,  I have no idea how I came up with this dinner idea, but I do remember that a) I had a craving for bacon; b) I needed something comforting - which for me involves carbs or anything involving flour; and c) I had eggs to use up.  These three things would have been perfect for any dish concoction say, before noon.  So I used what little brain power I had left that wasn't drained from me already and decided to make fritters.

And I must say, they turned out pretty damn good.  Now, I share with you.

bacon, zucchini and corn fritters with minted garlic yoghurt

  1 tin corn kernels, drained and rinsed

  2 slices free range middle bacon, fat trimmed and diced

  1 zucchini, grated

  2 free range eggs

  1 cup self-raising flour, sifted

  1/3 cup milk

  1 handful pecorino cheese, grated

  1 cup natural unsweetened yoghurt

  1/2 handful italian parsley, chopped

  1/2 handful mint, chopped

  1tbsp lemon zest

  1 garlic clove, crushed

  1/2tsp ground cumin

  salt and pepper, to taste

  olive oil

Heat a large frypan on medium heat and fry bacon until browned.  Remove from pan and drain excess oil by placing on a paper towel.  Once cooled, place in a large mixing bowl with the zucchini, milk, cheese, eggs and parsley.

Sift the flour and cumin into the mixture and stir until well combined, seasoning with a touch of salt and pepper.  Reheat the frypan with a small amount of olive oil to stop the fritter mixture sticking.  Place large spoonfuls of mixture in the pan and cook a few at a time, turning once, until golden and cooked through (cook them the same way you would a pancake).

Place cooked fritters aside, keeping them warm by putting them under tinfoil, while cooking the rest of the  mixture.

To make the yoghurt sauce place the yoghurt, garlic, lemon zest and mint in a bowl and mix together with a fork until well combined.

Serve fritters with yoghurt, rocket and a cheek of lemon on the side.