Zucchini, Corn & Bacon Fritters (with Yoghurt–Lime Dip)

🥞 Fritters That Actually Fill You Up

Some fritters are basically just oil-soaked pancakes pretending to be healthy. These are not those fritters.

Here, we’ve got crisp golden edges, sweet bursts of corn, smoky bites of bacon, and the fresh hit of lime from the dip. They’re light enough for lunch yet satisfying enough for dinner — especially if you pair them with a side salad or roasted veg.

The recipe makes 2–3 small fritters, perfect for a solo plate. And the best bit? No fiddly deep-frying — just a quick pan-fry and you’re in crispy fritter heaven.

🌟 Hero Nutrients in This Dish

Fibre & Hydration – Zucchini and corn help keep digestion smooth and add volume without extra calories.
Protein & Calcium – Eggs, yoghurt, and parmesan (optional) give this dish staying power and bone-friendly nutrients.
Vitamin C & Folate – Corn and zucchini bring antioxidants and B vitamins to the party.

🥗 Ingredients for One

1 rasher short-cut bacon, finely diced, visible fat trimmed
1 small zucchini (≈120 g), grated and squeezed dry with a clean tea towel
¼ cup corn kernels (fresh, frozen, or canned)
1 egg
2 tbsp wholemeal flour (or chickpea flour for a GF boost)
1 tbsp grated parmesan (optional)
Pinch baking powder
Freshly ground black pepper
1 tsp olive oil (for cooking)

Dip:

2 tbsp Greek yoghurt
½ tsp lime juice

👩‍🍳 Step-by-Step Instructions

Cook the bacon:
Heat a non-stick frypan over medium heat. Cook bacon for 2–3 minutes until just crisp. Set aside to cool slightly.
Mix the fritter batter:
In a small bowl, combine grated zucchini, corn, egg, flour, parmesan, baking powder, and pepper. Fold in the bacon.
Pan-fry the fritters:
Heat olive oil in the same frypan. Spoon 2–3 small rounds of mixture into the pan. Flatten slightly with a spatula. Cook for 2–3 minutes each side until golden brown.
Make the dip:
Mix Greek yoghurt and lime juice in a small bowl.
Serve:
Stack the fritters on a plate, dollop with the yoghurt–lime dip, and dig in.

🔄 Handy Swaps & Extras

Dairy-free: Skip parmesan and use coconut yoghurt for the dip.
Extra veg: Add finely chopped baby spinach or spring onion.
Spice it up: Stir a pinch of smoked paprika or cumin into the batter.

♨️ Storage & Reheating

Store cooked fritters (without the dip) in the fridge for up to 2 days.
Reheat in a frypan over low heat until warmed through — this keeps them crisp.
The dip can be made ahead and stored in a small airtight container for the same time.

💡 Final Thoughts

These fritters are a balanced combo of veg, protein, and smart carbs. Using wholemeal or chickpea flour boosts fibre, helping keep blood sugar levels stable.

Bacon is used sparingly here, but it works double-time by adding savoury depth so you don’t need as much cheese or salt. That means more flavour with less sodium and saturated fat.

📣 Your Turn

Whip up these fritters and tag Plan4One on social with your best fritter stack shot — extra kudos if you nail the golden-brown crisp edges.
Want more bacon-based healthy recipes? Subscribe to Plan4One.com and you’ll get them straight to your inbox.