Paleo Magazine – August-September 2019

Bacon-Ranch Zucchini Fritters

PREP TIME: 25 MINUTES

COOK TIME: 25 MINUTES

SERVINGS: 8 PATTIES

LIST of INGREDIENTS the METHOD

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3/4 tsp sea salt

4 slices bacon

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1 tsp garlic powder

1/2 tsp ground celery seed

1/4 tsp freshly ground black pepper

1 large egg

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sprinkle with the salt, and gently toss to

combine. Place sieve over a bowl or sink

and let it sit for 15-20 minutes, to allow

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2 While the zucchini sits, cook the

bacon in a large skillet over medium-

low heat until fat has rendered and

bacon is cooked, about 8-10 minutes.

(Do not let the fat smoke, reducing heat

as necessary.) Transfer the bacon to a

cutting board and chop. Pour the fat into

a small bowl and set aside.

3 Preheat the oven to 200ºF and line

a large baking sheet with an oven-safe

cooling rack.

4 Transfer the zucchini to a clean kitchen

towel and squeeze out as much liquid as

possible. Place zucchini in a large bowl

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powder, celery seed, pepper, egg, and the

chopped bacon. Stir until fully combined.

5 Set the same skillet used for the bacon

over medium heat. Add enough of the

reserved bacon fat to come 1/4 inch

up the sides of the pan (add additional

coconut or avocado oil, if needed). Scoop

1/4-cupfuls of the zucchini batter into

the skillet, taking care not to overcrowd

the pan. Press batter into 1/2-inch-thick

patties and cook until golden brown,

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to cook until golden brown and cooked

through, another 2-3 minutes. Transfer to

the prepared baking sheet rack and place

in the oven to keep warm while you make

the remaining fritters. Serve hot.

DINNER

110 August/September 2019