Bacon Zucchini Fritters

Prep Time: 35 minutes Cook Time: 10 minutes Servings: 16 fritters

Ingredients

· 2-3 zucchini (rendering 4 cups grated/shredded zucchini)

· ½ tsp salt

· 6 slices bacon (chopped or cut into small pieces)

· 2 Tbsp coconut flour

· 2 Tbsp arrowroot flour

· 1 large egg

· ½ tsp onion powder

· ¼ tsp garlic powder

· ¼ - ½ tsp black pepper

· 2-3 Tbsp frying fat - bacon fat, ghee, or coconut oil

Instructions

Because of the large amount of water in zucchinis, you must ‘sweat’ the shredded zucchini. With the shredded zucchini in a colander, sprinkle with salt and let sit for a minimum of 20 minutes - longer if more water needs drawn out. Keep in mind that water will be running out of the bottom of the colander, so plan appropriately. Next squeeze out as much of the remaining water as possible with paper towels or cheesecloth. Fry the bacon, drain and set aside. Combine zucchini, bacon, coconut flour, tapioca starch, egg, onion powder, garlic powder, and pepper into a large mixing bowl. Using medium heat, prepare a skillet with at least 1 tablespoon of frying fat (the previously used bacon skillet with remaining fat can work here). Scoop zucchini mixture (heaping tablespoon-size) onto the hot skillet. Softly press the mixture down so it’s around ½ inch thick. Cook 2-3 minutes on each side - until golden brown. Be sure the skillet has 1 tablespoon of frying fat before each batch.