These delicious Bacon Zucchini Fritters are loaded with veggies and super crispy. They can be served as a side dish or appetizer. They can also be made keto/low carb, gluten-free, dairy-free, and paleo/whole30 friendly.
I just finished a candida cleanse. It was pretty painful to get through, but I was determined to create some comfort food recipes to enjoy during it.
These zucchini fritters came out so tasty I had to share!
I do not have any fritter or zucchini recipes for that matter on the blog, but if you love this kind of appetizer, I recommend checking out my Bisquick Sausage Ball Recipe or Bacon and Cheese Muffin Recipe.
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Why You’ll Love This Recipe
- Crispy - These fritters are fried which gives them a beautiful brown and crispy exterior.
- Savory - The smoked paprika, chili powder, and garlic add a delicious flavor.
- Heavy on the bacon - The bacon adds smokiness and richness. It really takes this recipe to the next level.
- Loaded with veg - The main ingredient is zucchini.
- Great for kids - If your kids do not like vegetables, these fritters are a great way to add extra veg into their diet.
- Serve as an app or side dish - These fritters can be eaten on their own or paired with your favorite protein.
- Healthy & diet friendly - This recipe can be made keto/low carb, gluten-free, dairy-free, and paleo/whole30 friendly.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Avocado Oil: You will need about ⅓ cup of oil. You can use a combination of leftover bacon grease and avocado oil. You can also use vegetable oil.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Bacon Zucchini Fritters
Quick Overview
- Shred zucchini & sweat with salt.
- Make batter.
- Drain water.
- Fold in veggies and bacon.
- Fry.
Step by Step Instructions
Drain as much water as possible from the shredded zucchini. The less water, the better!
Step 1: Cut off both ends of each zucchini. Shred each finely using a rotary or box grater.
Step 2: Add 1 teaspoon of the salt to the shredded zucchini and massage with your hands so it is completely coated. Let sit for 10-15 minutes.
Step 3: While the zucchini is sitting, in a large mixing bowl, stir together the remaining salt, flour, cornstarch, baking powder, garlic, chili powder, paprika, and eggs. The mixture should be thick, almost like a paste.
Step 4: After 10-15 minutes, using a fine strainer, drain all of the excess water. Use your hands to press and squeeze to remove as much water as possible.
Step 5: Repeat this process using a paper/clean dish towel or cheesecloth 2-3 more times. The zucchini should reduce in volume and while it will still be slightly wet, most of the excess water should be removed.
Step 6: Fold the zucchini, bacon, and onion into the flour egg mixture.
Place the fried fritters on a paper towel so it can absorb excess oil.
Step 7: Heat the avocado oil over medium heat in a large skillet. Using a 2 Tablespoon cookie scoop or spoon, scoop about 4 fritters into the pan and use the back of the scoop to flatten them into pancake like disks.
Step 8: Fry for 3-5 minutes on each side or until brown.
Step 9: Remove from the oil and place on a paper towel lined plate or wire rack. (Optional: Sprinkle hot fritters lightly with salt.)
Step 10: Repeat with the remaining batter. Serve immediately with sour cream and chives.
Recipe Serving Suggestions
These bacon zucchini fritters can be served on their own as an appetizer or you can serve them as a side dish. Either way I recommend eating them with sour cream and chives or green onions. Here are some great pairings:
- Cast Iron Skillet Lamb Chops with salsa verde
- Beef Kabobs in the Oven with onions and peppers
- Cast Iron Seared Chicken Breasts with garlic herb compound butter
- Oven Baked Baby Back Ribs with BBQ sauce
- Dutch Oven Boneless Pork Chops with creamy mushroom sauce
Expert Tips & Variations
- Remove as much water as possible. This is the most crucial part of this recipe. If the batter has too much water, the fritters will be softer and more pancake-like. They will still be tasty but the texture will be different.
- Don’t overcrowd the pan. Only fry 3-4 fritters at a time (depending on the size of the skillet). Frying too many at a time will not allow them to fry properly.
- Place on a paper towel. This helps absorb excess oil as they cool so they are not too greasy.
- Keep warm in the oven. Place an oven safe wire rack on a baking sheet. Keep fritters warm on the rack in the oven at 250 degrees.
Recipe FAQs
It is likely that the batter is too wet. This is why removing as much water as possible from the shredded zucchini is crucial. You also need binding agents to keep them together. Be sure to use the exact amount of flour and eggs the recipe calls for.
You can add more flour if the batter seems too wet or is not holding together. However, it will dilute the spices and flavor.
There are a couple of reasons why they could be soggy, including sitting out for too long or excess water. Try to serve them right away. If they sit for too long, they will lose some of their crispness. Batter with excess water will also result in soggy fritters.
A variety of proteins pair well with these fritters. I like to serve them with grilled chicken, steak, lamb, fish, or pork. See specific recipe ideas above.
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Bacon Zucchini Fritters
Ingredients:
- 1.5 pounds zucchini
- 1 ½ teaspoons salt, divided
- ¾ cup almond flour or all purpose flour
- 2 Tablespoons arrowroot or cornstarch
- 1 teaspoon baking powder
- 1 teaspoon granulated garlic
- 1 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 large eggs
- 8 slices bacon, fried & crumbled
- ⅓ cup finely diced onion
- ⅓ cup avocado oil*
Instructions:
- Cut off both ends of each zucchini. Shred each finely using a rotary or box grater.
- Add 1 teaspoon of the salt to the shredded zucchini and massage with your hands so it is completely coated. Let sit for 10-15 minutes.
- While the zucchini is sitting, in a large mixing bowl, stir together the remaining salt, flour, cornstarch, baking powder, garlic, chili powder, paprika, and eggs. The mixture should be thick, almost like a paste.
- After 10-15 minutes, using a fine strainer, drain all of the excess water. Use your hands to press and squeeze to remove as much water as possible.
- Repeat this process using a paper/clean dish towel or cheesecloth 2-3 more times. The zucchini should reduce in volume and while it will still be slightly wet, most of the excess water should be removed.
- Fold the zucchini, bacon, and onion into the flour egg mixture.
- Heat the avocado oil over medium heat in a large skillet. Using a 2 Tablespoon cookie scoop or spoon, scoop about 4 fritters into the pan and use the back of the scoop to flatten them into pancake like disks.
- Fry for 3-5 minutes on each side or until brown.
- Remove from the oil and place on a paper towel lined plate or wire rack. (Optional: Sprinkle hot fritters lightly with salt.)
- Repeat with the remaining batter. Serve immediately with sour cream and chives.
Notes:
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Avocado Oil: You will need about ⅓ cup of oil. You can use a combination of leftover bacon grease and avocado oil. You can also use vegetable oil.
- Remove as much water as possible. This is the most crucial part of this recipe. If the batter has too much water, the fritters will be softer and more pancake-like. They will still be tasty but the texture will be different.
- Don’t overcrowd the pan. Only fry 3-4 fritters at a time (depending on the size of the skillet). Frying too many at a time will not allow them to fry properly.
- Place on a paper towel. This helps absorb excess oil as they cool so they are not too greasy.
- Keep warm in the oven. Place an oven safe wire rack on a baking sheet. Keep fritters warm on the rack in the oven at 250 degrees.
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