These gluten free zucchini fritters with bacon are a flavorful savory and crispy delight! They even have a little kick with the optional addition of chilis.
Why I love this recipe
- These gluten free zucchini fritters are easy and quick. The only time consuming step is setting aside the zucchini to bring out the liquid.
- One great thing about this recipe is that you can tailor it to suit your preferences. I chose dried oregano, cayenne pepper and one dried chili to season the fritters. But you can try onion and garlic powder or other dried herbs.
- I chose to use avocado oil to fry them since its a great healthy high heat oil to use for frying. Learn more about my healthy cooking oil choices here.
- The fritters look great and you can serve them as an appetizer with sour cream, hummus or my delicious paleo ranch! It would also go great as a side dish together with some grilled meat. This is a perfect party finger food as well…for more healthy party food ideas check out my post with over 100 recipes!
- It’s paleo, gluten-free and keto. No wheat flour or any other grain flour is necessary for these zucchini fritters. Coconut flour and tapioca flour will do the trick. Only 1 net carb per serving!
Gluten free zucchini fritters recipe tips
- If you are making this dish for kids or people who don’t like spicy things, just omit the chilies.
- Make sure you allow the salted grated zucchini to sit aside for 30 minutes to release all the liquid and then squeeze out as much liquid out as you can. If you skip this step, the fritters will be mushy rather than crispy.
- You can swap the bacon for any other sliced pork (like prosciutto).
- Don’t make your fritters too big. If they’re smaller they’ll be easier to flip and crispier. The thinner they are the crispier they will be as well.
How to make these gluten free zucchini fritters
Grate the zucchini with a regular grate or with the grate insert on a food processor. Place the grated zucchini in a sieve. Sprinkle the salt and stir a bit. Set aside for about 30 minutes.
Place the grated zucchini on cheesecloth or a thin dish towel, wrap it and squeeze out as much moisture as you can. Set aside. Cook the bacon in a large skillet on medium heat until crispy.
Place the zucchini in a large bowl. Add the coconut flour, tapioca starch, oregano, cayenne, dried chili, salt and pepper.
Mix well. Stir in the beaten egg. Then add the bacon and mix again.
Heat the avocado oil on medium heat in a large skillet. Once the oil is hot, spoon small dollops of batter into the pan and flatten a bit. Cook for about 3-4 minutes on one side, then flip in and cook another 3-4 minutes or until each side is golden-brown.
Place cooked fritters on a paper towel to keep the crispiness. Leave the fritters to cool a bit before serving.
Did you like this Gluten Free Zucchini Fritters with Bacon (Paleo & Keto)? Don’t forget to rate the recipe and leave me a comment below.
These gluten free zucchini fritters with bacon are a flavorful savory and crispy delight! They even have a little kick with the optional addition of chilis.
- 2 zucchinis grated
- 4 slices bacon or prosciutto chopped
- 2 tbsp coconut flour
- 1 tbsp tapioca starch
- 1 egg lightly beaten
- 1 tsp dried oregano
- 1 dried chili
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly ground pepper
- 1-3 tbsp avocado oil
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Grate the zucchini with a regular grate or with the grate insert on a food processor. Place the grated zucchini in a sieve. Sprinkle the salt and stir a bit. Set aside for about 30 minutes.
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Place the grated zucchini on cheesecloth or a thin dish towel, wrap it and squeeze out as much moisture as you can. Set aside.
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Cook the bacon in a large skillet on medium heat until crispy.
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Place the zucchini in a large bowl. Add the coconut flour, tapioca starch, oregano, cayenne, dried chili, salt and pepper. Mix well. Stir in the beaten egg. Then add the bacon and mix again.
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Heat the avocado oil on medium heat in a large skillet. Once the oil is hot, spoon small dollops of batter into the pan and flatten a bit. Cook for about 3-4 minutes on one side, then flip in and cook another 3-4 minutes or until each side is golden-brown.
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Work in batches. Add some more avocado oil if necessary.
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Place cooked fritters on a paper towel to keep the crispiness. Leave the fritters to cool a bit before serving.
- If you are making this dish for kids or people who don't like spicy things, just omit the chilies.
- Make sure you allow the salted grated zucchini to sit aside for 30 minutes to release all the liquid and then squeeze out as much liquid out as you can. If you skip this step, the fritters will be mushy rather than crispy.
- You can swap the bacon for any other sliced pork (like prosciutto).
- Don't make your fritters too big. If they're smaller they'll be easier to flip and crispier. The thinner they are the crispier they will be as well.
