IT’S A FRITTER INVASION, people! They’re everywhere – just type the word “fritter” on Pinterest and you’ll see what I mean.
I’ve been looking for new ways to incorporate more of the wonder-food that is zucchini into my diet, so I jumped on the bandwagon and made some zucchini fritters. However, this recipe includes the added twist of one my favorite flavor combinations on the planet, and um… they kinda taste freakin’ amazing. Like really, really addictive.
Two words: jalapeno… and bacon.
The “batter” itself is easy to make, it just takes a little patience as far as wringing all that extra moisture of the zucchinis. Who ever knew they held so much water?!
Be aware that the fritters, once formed into glorious little patties, are very delicate. A few words from the wise: take the extra 10 seconds to flip them over with a little TLC, and the end result will be totally worth it! And if a few edge crumbs still manage to come off? No worries, ‘mon – just squish ’em back on to the sides with a spatula and call it a day! That’s the fun of cooking; in the end, it’s the taste that truly matters!
When they’re done cooking on both sides – it only takes a few minutes – be sure to let ’em cool on a rack for a bit. Keep an eye on them as they cook… I had mine frying in a cast iron skillet and may have let a few of them get a bit darker in color than I wanted, but the flavors were so phenomenal that it didn’t even matter! :)
While they’re still warm, dig in! I warn you, though: try not eat too many once. They’re deceivingly filling! I should know… I ate three in a row. (And that’s a lot for little ol’ me.) NOM NOM NOM!
Share your thoughts… what other veggies have you transformed into fritter-form?
- 3 slices of bacon
- 2 medium zucchini, shredded
- 1 tsp sea salt
- 1 jalapeno
- 1 egg
- A little less than a ¼ cup coconut flour
- 2 tbsp ghee or grass-fed butter, plus more as needed
- Cook the slices of bacon ahead of time; make sure they’re nice and crispy!
- Rinse zucchini – no need to peel. Chop into rough chunks, and add to a food processor fitted with the ‘S’ blade. Pulse a few times until reduced to very small shreds, almost to the point of being minced.
- Put zucchini shreds into a bowl, sprinkle with sea salt, mix together, and let it sit for 10 minutes.
- When zucchini is done dehydrating, carefully grab small palmfuls of it over the sink… and SQUEEZE until no more water drips out. Transfer each squeezed palmful to a colander in the sink. Repeat until you’ve squeezed the whole batch.*
- Press zucchini firmly down inside the colander to remove any remaining moisture. Let zucchini sit in colander while you do the next couple of steps.
- Mince the jalapeno and add to a large, clean bowl.**
- Pulse the cooked bacon until reduced to bacon bits. Add this to the bowl with the jalapeno.
- Add zucchini shreds to the bowl with everything else. Crack an egg directly into the bowl, add the coconut flour, and mix everything together really well with your fingers.
- Preheat a large nonstick skillet over medium heat, and add the ghee.
- When the ghee is melted, densely pack some of the zucchini mixture into a ¼ cup dry measuring cup. Dump it out into your palm, and add to the skillet. Flatten gently with a spatula until about ½-inch thick. Repeat with the rest of the mixture; the recipe should make approximately 4 to 6 fritters.
- Brown the fritters for 4 to 5 minutes, then VERY CAREFULLY flip with a spatula.***
- Let the other side brown for 4 to 5 minutes, then remove from skillet and serve immediately!
** If you are sensitive to the spice level of a jalapeno, you may want to de-seed it and remove some of the jalapeno’s pith (the white part) before mincing it.
*** The fritters are VERY delicate, but WILL hold their shape, as long as you take the time to be careful. If any small bits happen to come off when you flip them, just use the spatula to squish them back on around the edges.
Recipe inspired by StupidEasyPaleo
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