Corn and Zucchini Fritters with Goat Cheese & Bacon Salad

I'm all about simple on weeknights - simple but treaty. These corn and zucchini fritters do the trick. They, no joke, took about 20 minutes. I adapted my recipe slightly from Cook Like a Champion's Corn Cakes with Goat Cheese, which I stumbled across on Pinterest. This is basically where I find the inspiration for all of my kitchen concoctions. 

I felt healthy because it's technically a salad with veggies on top but full and not deprived since there was bacon and cheese. Compromise.

Bacon is good for me!

Corn and Zucchini Fritters with Goat Cheese & Bacon Salad
Serves 2

Ingredients:

Veggie Fritter:
1 tablespoon plus 1/2 teaspoon extra-virgin olive oil
1 1/2 cups corn kernels (I used frozen since corn is not in season. Worked like a charm!)
1/2 cup diced zucchini (about half of a small zucchini)
Sprinkle of cumin
Sprinkle of paprika
Coarse salt and white pepper
1 green onion, very thinly sliced
1 egg, lightly beaten
2 tablespoons Panko (The original called for cornmeal, but I'd never use that again so I didn't want to buy it. I had Panko on hand.)

Salad:
1 slice of bacon cumbled (plus reserved grease - don't judge)
Goat cheese, crumbled, for serving
Leafy green of your choice
1 tablespoon sundried tomatoes
A few very thin slices of raw red onion
Good EVOO and Balsamic Vinegar

Directions:
Heat 1 tablespoon oil in a large nonstick skillet set over medium heat. Add the corn and zucchini and season with cumin, paprika, salt and pepper to taste. Cook until the vegetables are slightly softened, about 3 minutes. Transfer to a medium bowl and allow to cool for 5 minutes before mixing in the green onion, egg and panko.

Cook bacon in same pan used to heat veggies. Once it is crispy, set aside on paper towel. Don't throw away the grease! Add 1/2 teaspoon of olive oil to bacon grease in the pan and heat oil over medium heat. Using a 1/4 cup measure, scoop mixture into skillet. Cook for about 3 minutes, until the bottom is nicely browned. Flip and continue cooking an additional 2-3 minutes until cakes are completely cooked through. 

While these are frying cooking, make your salad. Whisk together good EVOO and Balsamic (my dad gave me Tuscan Herb oil and Balsamic aged 18 years from Taste the Olive). Transfer fritters to a plate and sprinkle with goat cheese and dress the salad. Serve immediately.

[Recipe adapted from Cook Like a Champion]