Zucchini Bacon Fritters

Zucchini Bacon Fritters

• 4 cups zucchini, grated (about 2-3 medium)
• 3/4 tsp salt
• 6 Slices sugar free bacon
• 2 Tbsp coconut flour
• 2 Tbsp arrowroot flour
• 1 large egg whisked
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 2-3 Tbsp cooking fat – rendered bacon fat ghee, or coconut oil

Dill Sour Cream

• 1/2 cup sour cream
• 1 tbsp chopped dill
• 1 tbsp chopped chives
• salt to taste

Directions

1.  First, grate your zucchini and place it in a colander. Sprinkle the salt over top and stir around so all the zucchini is covered by the salt. Place on a dish or in the sink for 20 min to allow the salt to draw the water out of the zucchini.
2. After 20 min, rinse the zucchini (if you are keeping sodium low) or don’t if you don’t care.
3. After rinsing, place the zucchini in a cheese cloth or a nut milk bag and squeeze to get as much water as possible out of the zucchini. This is very important and ensures your fritters crisp up and aren’t soggy.
4. During the 20 min the zucchini is draining, cook the bacon in a large skillet until crisp, then drain and crumble, set aside. Keep some of the bacon grease for frying if you want.
5. When the zucchini is ready and bacon is also ready, get a large bowl, mix together the zucchini, bacon bits, coconut flour, arrowroot, egg, onion powder, garlic powder, and pepper. If you rinsed the zucchini, you may want to season with a bit more salt to taste.
6. Heat a large skillet over medium heat, then add 1 Tbsp cooking fat.
7. Scoop the mixture in heaping Tbsps (you can use a medium cookie scoop) into the hot skillet and press down lightly to about 1/2” thickness. The smaller size makes these delicate fritters easier to flip.
8. Once the first side is golden brown, which should take about 2-3 mins, carefully flip using a wide spatula with a thin edge. Fry on the second side another 2-3 minutes until golden grown, lowering heat a bit if necessary. Place on a wire rack while you make additional batches.
9. Make sure to adjust heat between batches if necessary to avoid burning the fritters, and add more cooking fat before each new batch.
10. Serve hot with your favorite dipping sauce or dill sour cream.