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Cheesy Zucchini Pancakes

Serves: 4

Ingredients:

1 1/2 cups self raising flour

3 eggs, lightly beaten

310g can creamed corn

3 rashers lean bacon, finely chopped

1 small (150g) zucchini, grated

1 small (150g) carrot, grated

1 cup grated Bega So Light Vintage cheese

3 large tomatoes, halved

12 thick slices (150g) Bega So Light Vintage cheese, extra

Place flour in a large bowl. Combine eggs and creamed corn and stir until smooth. Fry bacon in a pan until crisp. Add zucchini and carrot and cook until soft. Stir into batter with creamed corn mixture and Bega So Light Vintage Cheese.
Heat a non stick frypan over medium-low heat. Add 1/4 cup of mixture to frypan and spread to form a 10cm pancake. Cook for 1-2 minutes or until well browned. Turn and repeat cooking. Remove and keep warm. Repeat with remaining mixture to make 12 fritters.
Place tomatoes, cut side up, under a hot grill and cook until golden brown. Stack 2 fritters onto each serving plate. Top with 2 slices of Bega So Light Vintage Cheese and grill until cheese has melted. Serve with grilled tomato halves.