Our late summer farm baskets have included beautiful summer squash, and we’ve been having fun finding news ways to serve it. Thanks to Paleo Running Momma for the original recipe for these fritters, which include crumbled bacon!
Paleo Zucchini Fritters
- 2-3 medium zucchini shredded (4 cups)
- 3/4 tsp Kosher salt
- 5 slices Paleo Bacon sugar free
- 2-3 green onions minced
- 2 tbsp almond flour
- 2 large eggs whisked
- 1/2 tsp freshly ground black pepper
- 2-3 tbsp bacon fat for cooking
- After shredding the zucchini (we used a food processor), you need to sweat it. Place it in a collander, and place the collander in a clean sink or over a bowl. Sprinkle salt over top and then allow the squash to sit for at least 20 minutes. Then gather the zucchini into a clean dish towel or cheese cloth/nut milk bag and squeeze out as much water as possible.
- While the zucchini is sweating, cook the bacon in a large skillet until crisp. Reserve 2-3 tablespoons of the bacon fat to cook the fritters. Rest the bacon on a plate lined with paper towels, allowing the excess fat to soak into the towel. Crumble the cooked bacon and set it aside.
- Prepare the batter: mix together the zucchini, bacon, green onion, almond flower, eggs, and pepper in a large bowl.
- Heat a large skillet over medium heat and add 1 tablespoon of the bacon or other cooking fat. Scoop a scant 1/4 cup of the zucchini mixture into the heated skillet and gently press down to about 1/2" thickness.
- Carefully flip the fritters after 2-3 minutes, or when the first side is golden brown. Fry on the second side for the same amount of time, again until the fritters are browned. Add an additional tablespoon of bacon or cooking fat to the skillet for each new batch.