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Now that I've finally taken my new handheld spiralizer for a spin (pun-intended), it's time to bring on all the zucchini recipes. (It also helps that my sister's backyard garden is teeming with tons of summer squash and I'm on the receiving end.)
It's easy to get stuck in a squash rut, but there are so many things you can do with zucchini besides sautéing it. Here's a recipe for bacon zucchini fritters from Paleo Running Momma that I can't wait to try. And I'm definitely going to recommend this to a few of my friends who are plugging along on Whole30 since it's something we can all enjoy (provided that we find Whole30-compliant packaged bacon).
But first, have you ever heard of "sweating" a zucchini? Me neither, but it is a crucial step before turning zucchini into fritters.
To do so, shred a zucchini either with a cheese grater or skinny spiralizer, place it in a colander over a bowl, salt it and, and then forget about it for 20 minutes. (Crisp up the bacon while you wait!) Once you come back, you squeeze out as much water as possible with paper towels, a cheesecloth, or dish towels. After this crucial "sweating" step is complete, you're ready for fritter-ing!
Mix together zucchini, crumbled bacon, coconut flour, arrowroot, egg, and spices. Heat some oil in a large skillet and use a cookie scoop to make perfectly portioned fritters. It should take two to three minutes for the first side to turn golden-brown and then it's time to flip. When they're done, allow to cool on a wire rack and move on to the next batch. The recipe author serves these with homemade ranch or mayo.
What would you dip these fritters in?
→ Get the Recipe: Bacon Zucchini Fritters from Paleo Running Momma