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
- 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.
- After 20 min, rinse the zucchini (if you are keeping sodium low) or don’t if you don’t care.
- 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.
- 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.
- 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.
- Heat a large skillet over medium heat, then add 1 Tbsp cooking fat.
- 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.
- 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.
- Make sure to adjust heat between batches if necessary to avoid burning the fritters, and add more cooking fat before each new batch.
- Serve hot with your favorite dipping sauce or dill sour cream.