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Paleo

If Zucchini Can Be These Crispy Fritters, Then You, Too, Can Be Anything

You’ll never have to say “eat your vegetables” when you make these fritters.

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Bored with the same old simple veg dishes? If you’ve been searching for a way to change up your basic green vegetables and craving something different, more exciting, then you’re in the right place.

This recipe is so great, it’ll get your kids to eat a pile of green vegetables without complaint. It’ll wow anyone, whether they’re a zucchini fan or not.

It transforms plain old zucchini into a dish so flavorful, delicious and fun, your friends and family will actually ask for it: Bacon Ranch Zucchini Fritters. This recipe is a definite crowd pleaser; plus, it’s quick and easy, perfect for a weeknight meal. 

Along with the zucchini, these crunchy fritters have nutrient-packed green onions, dill, chives and parsley. All of these lend the dish its beautiful bright-green hue, and they add tons of antioxidants, vitamins A, C and K –plus, they give you that kid-friendly ranch flavor, no sketchy powdered dressing mix in sight.

These fritters also help you avoid food waste; after gently cooking the bacon, you fry the fritters in the rendered fat. Alternatively, if you prefer to leave out the bacon, you can fry the fritters in avocado oil, or mist them with cooking spray and air fry. 

Did we mention they’re grain- and gluten-free, and paleo-friendly? Because they are. 

We love these with a dollop of sour cream on top – but you certainly could go ranch-crazy and dip them in some dressing. If you have leftovers, store them covered in the fridge, then rewarm them in the toaster oven and have them for breakfast with a runny egg on top.

Bacon Ranch Zucchini Fritters

Servings
8
Prep Time
25 min
Cook Time
25 min

Ingredients

  • 3 zucchini, shredded
  • 3/4 tsp sea salt
  • 4 slices bacon (no added nitrates or nitrites)
  • 2 tbsp almond flour
  • 2 tbsp coconut flour
  • 3 green onions, white and light green parts only, diced
  • 3 tbsp fresh flat-leaf parsley, chopped
  • 1 tbsp fresh chives, chopped
  • 2 tbsp fresh dill, chopped
  • 1 tsp garlic powder
  • 1/2 tsp ground celery seed
  • 1/4 tsp ground black pepper
  • 1 large egg

Preparation

  1. Place the zucchini in a fine-mesh sieve, 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 excess water to draw out of the zucchini.
  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 200F 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 along with the almond flour, coconut flour, green onions, parsley, chives, dill, garlic 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, 2-3 minutes. Carefully flip and continue 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.

Recipe courtesy of Paleo Magazine