Bacon, Zucchini And Corn Cakes With Fried Tomatoes – a delicious recipe with bacon, corn, zucchini, flour, eggs, feta. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, combine bacon, corn, zucchini, flour, egg, feta, onions and parsley. Season to taste.
2
Heat oil in a large, non-stick frying pan over medium heat. Cook heaped tablespoons of mixture in 3 batches, 2-3 mins each side, until golden and cooked through. Drain on paper towels and keep warm.
3
Add tomatoes to the pan and fry 1-2 mins on each side. Serve corn cakes with tomatoes, sour cream and sweet chili sauce.
433
kcal
Calories
24
g
Fat
29
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 strips bacon, chopped, 1 cup frozen corn kernels, 1 None zucchini, trimmed, grated and tomatoes, 1/3 cup self-rising flour, and more.
Yes, Bacon, Zucchini And Corn Cakes With Fried Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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