I love a good bacon and egg fry up, but my preference is start the day with something a little more fresh and lite.
What a great start to a camping day. Packed full of vegie and protein with a natural yoghurt based sauce, these are not only delicious but nutritious as well. A good recipe for those mornings when your head might be a little bit “How’s your father” from a few too many drinks the night before. These simple little morsels are delicious and really easy to make at home or in a camping environment.
Smoked salmon would be an awesome accompaniment instead of the bacon in which case I would probably swap out the mint leaves for some dill instead. In fact, smaller sized versions of these would be an impressive afternoon nibbley.
Makes 4 large fritters
1 lge Zucchini
3 lge Eggs
2 tbs finely grated Parmesan
1 clove garlic
zest of 1/2 lemon
salt and pepper
4 rashes of bacon
12 cherry tomatoes
Salt and Pepper
Yoghurt Sauce ingredients –
3 tbs natural yoghurt
squeeze of lemon juice
1 clove garlic crushed
10 mint leaves finely chopped
1 tsp Cumin
1tbs tomato sauce
Coarsely grate the zucchini onto a clean chux.
Fold up the ends, twist the top and squeeze out as much juice as you possibly can. see notes
In a bowl combine the zucchini, garlic, eggs, lemon zest, cheese, salt and pepper. Mix well.
Preheat a non stick pan or your bbq plate, spray with olive oil. Cook mixture in batches (1/3 cup for each fritter) about two minutes each side or until slightly browned.
For the Sauce –
Combine all sauce ingredients in a bowl add a tiny dash of water to thin the mixture and make it more sauce like. Mix well and pour over your fritters. Top with fried bacon, fried cherry tomatoes and add a handful of fresh green leaves to the side.
Notes: It is necessary to squeeze the juice form the zucchini. Failure to do so will result in sloppy fritters that wont’ fry properly.
If you do not have a chux simply use a tea towel instead
Rose and Jason – The Tent