These fritters are so easy to make and the best way to use up all that summer zucchini. I decided to bake these to keep them even healthier. This recipe is also dairy-free and gluten-free.
I used some organic bacon from a farm that I bought at my local grocery store. Toxins are stored in fat so in a product like bacon which has lots of fat, I want to eat the cleanest product with no additives, hormones or antibiotics. The bacon really takes the zucchini fritter game up a notch!
A tip when making them is to really try and squeeze as much liquid as you can from the zucchini, it will make the difference in the final texture of your fritters. Don’t skimp on this step.
These fritters make the perfect snack, appetizer, or top with an egg for a delicious breakfast.
4 cups of grated zucchini (about 4 medium zucchini)
1/2 tsp of sea salt
6 strips of quality organic bacon
½ tbsp of fresh chives, chopped
¼ of a red onion, finely diced
1 clove of garlic, minced
1 egg, whisked
3 tbsp of brown rice flour
1 tbsp of arrowroot flour, tapioca flour or cornstarch
Black pepper and sea salt to taste
Preheat the oven to 415 F and layer a baking sheet with parchment paper.
Grate your zucchini and place in a bowl. Season with ½ tsp of sea salt and let it sit for 20 minutes.
While the zucchini is ‘sweating’, add the bacon to a pan and cook it until it’s just starting to get crispy. Remove from the pan and place it on a paper towel to absorb the fat. Drain almost all of the remaining fat from the pan but leave a bit to cook the onions. Add the red onion to the pan and cook on low heat for 5 – 7 minutes. For the last 2 minute add the chopped garlic and cook until it just begins to brown and become fragrant. Don’t overcook garlic or else it can burn and become bitter. Remove the onions/garlic from the pan.
Now you want to remove as much liquid from the zucchini as possible. Strain and squeeze it using a towel, cheesecloth or a nut milk bag. Press and squeeze as much liquid as you can. The more you squeeze out the better your fritters will be. Once all the zucchini is squeezed, add it to a bowl. Taste it and season it with sea salt and pepper to taste. Make sure there is enough salt for flavour.
Crumble the bacon into small pieces and add it to the bowl along with the onions and garlic mixture. Stir to combine. Add the whisked egg and chives and combine. Sprinkle the brown rice flour and arrowroot powder/cornstarch. Mix and combine. Scoop about 2 tbsp and form into balls and place them on the baking sheet. Then flatten them to form ¼ inch patties. Bake for 16-20 minutes, flipping the patties once halfway through.