These savory bacon zucchini fritters are easy to make, packed with veggies and downright addicting! They’re delicious served as a side dish or appetizer with homemade ranch dip.
Prep Time: 35 minutes | Cook Time: 10 minutes
- 4 cups grated/shredded zucchini about 2-3 medium
- 3/4 tsp salt to “sweat” the zucchini
- 6 slices bacon (nitrate free)
- 2 Tbsp coconut flour
- 2 Tbsp arrowroot flour
- 1 large egg whisked
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4-1/2 tsp black pepper
- 2-3 Tbsp cooking fat – rendered bacon fat, ghee, or coconut oil
Sweat the Zucchini (most important step!):
- To “sweat” the shredded zucchini, place it in a colander, then place the colander over a bowl. Sprinkle with the salt and allow it to sit that way for at least 20 minutes – the longer it sits, the more water is drawn out.
- After the 20 mins or longer, gently rinse zucchini to remove excess salt (not mandatory, but recommended if you’re salt-sensitive)
- Then, squeeze/wring out remaining water using paper towels, a clean dish towel cheesecloth, or even a nut milk bag. This step is very important to avoid soggy fritters! Squeeze out as much water as possible, then squeeze one more time for good luck 😉
Make the Bacon:
- While the zucchini sweats, cook the bacon in a large skillet until crisp, then drain and crumble, set aside. Reserve 2 Tbsp of the fat if desired for frying the fritters.
Prep & Fry the Fritters:
- In a large bowl, mix together the prepared zucchini, crumbled bacon, 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 suit your taste (although the bacon adds saltiness too!)
- Heat a large skillet over medium heat (non-stick is helpful), then add 1 Tbsp cooking fat (you’ll use 1 Tbsp per batch)
- Scoop the mixture in heaping tablespoons (you can use a medium cookie scoop) into the hot skillet and gently press down 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 – this one is my favorite. Fry on the second side another 2-3 minutes until golden grown, lowering heat a bit if necessary. Carefully remove to a wire rack while you make additional batches.
- Make sure to adjust heat between batches if necessary to avoid burning the fritters, and add an additional Tbsp cooking fat before each new batch.
- Serve hot with your favorite dipping sauce – such as my homemade ranch, mayo, or chipotle ranch. Enjoy!