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.
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.
Work in batches. Add some more avocado oil if necessary.
Place cooked fritters on a paper towel to keep the crispiness. Leave the fritters to cool a bit before serving.
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