These amazing bacon zucchini fritters are super easy to make! Fresh grated zucchini fried up crisp with crumbled bacon, packed with veggies and downright addicting! Perfect as a side dish or appetizer with homemade ranch dip. These healthy fritters are also paleo, Whole30 friendly, gluten free and dairy free.
For the ingredients, use zucchini (of course!), an egg, a mix of coconut and tapioca flour (so they’re nut-free too!) and seasonings.
Make the fritters small size, to make them easy to bite (or you can make it 2-bite size!). Small size also make it easy to flip. Use a medium cookie scoop when frying them, and flattened them a bit once they were in the pan.
I hope you’re ready for these crazy addicting bacon zucchini fritters! You’re going to love them – let’s shred up our zucchini and get started!
Bacon Zucchini Fritters (Paleo, Whole30)
Ingredients
- 4 cups grated/shredded zucchini about 2-3 medium
- 6 Slices Sugar Free Bacon
- ¾ tsp salt to “sweat” the zucchini
- 2 Tbsp arrowroot flour
- 2 Tbsp coconut flour
- ½ tsp onion powder
- 1 large egg whisked
- ¼-½ tsp black pepper
- ¼ tsp garlic powder
- 2-3 Tbsp cooking fat - rendered bacon fat ghee or coconut oil
Instructions
Sweat the Zucchini (most important step!):
- To “sweat” the shredded zucchini, place it in a collander, then place the collander 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 Tbsps (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. Enjoy!
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