Bacon Zucchini Fritters & Tzatziki Dipping Sauce {dairy & gluten-free!}
/what’s happenin’, guys?! we are in full spring break mode over here this week = chill mode. i ordered groceries via Click List after training my clients yesterday and hubs picked them up last night. we didn’t have plans to go anywhere this week anyway, so we are all just taking it eeeeeasy.
isn’t this beautiful 💚GREEN💚 platter perfect for St. Patrick’s Day coming up!? make one just like this (or use your favorite green produce) and get everything you need at Kroger! i made sure to order one of my favorite olive oils which i used in both the homemade tzaziki sauce as well as to pan fry the fritters. it’s light, slightly fruity, and perfect! you are going to love these easy, low calorie/carb, flavorful recipes!
Bacon Zucchini Fritters
ingredients:
- 2 medium zucchini (approx. 3.5 cups shredded)
- 1 tsp salt (to sweat the moisture out of the zucchini)
- 1 clove garlic, minced finely
- 4- 5 slices cooked bacon, chopped
- 2 tbsp arrowroot powder
- 2 tbsp coconut flour
- 1 large egg, beaten
- 1 green onion stalk, minced
- 1 tsp onion powder
- cracked black pepper to taste
- olive oil for pan frying
- 1 cup almond milk sour cream
- 1 tbsp olive oil
- 1/2 cup english cucumber, shredded
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 1-2 tbsp fresh lemon juice
- 2 garlic cloves, minced finely
- 1 tbsp fresh dill, chopped
instructions:
How to cook Bacon Zucchini Fritters
- grate the zucchini into a colander and add salt; toss and combine. let zucchini sit for 20-30 minutes. make sure to place a bowl underneath the colander to collect the moisture that is drawn out. the less moisture, the more crispy your fritters will turn out!
- while the zucchini is sweating, make the bacon by frying it in your skillet or microwaving it, your choice. if using a skillet, you an reserve the bacon fat to fry the fritters in for more flavor! if microwaving the bacon, add a tsp or 2 of olive oil to your pan for every new batch. once the bacon is cool, chop or crumble it.
- add zucchini to a cup towel, cheese cloth, or nut milk bag, and squeeze/wring out as much of the moisture as you can. use your muscles!
- in a large mixing bowl, add zucchini, garlic, flour, powders, green onion, egg, bacon, and pepper.
- heat your pan to medium heat.
- scoop about a tbsp of mixture onto your spoon and add it to your pan. press it down to about 1/2 in thickness and repeat as many times as you can as long as the fritters are not touching.
- cook the first side about 2-3 minutes until golden brown, then flip! cook opposite side for about 2 min, lowering the heat just a little each batch if need be.
- TIP: adjust the heat between batches to avoid burning the fritters! also, coat pan with no-stick cooking spay every new batch along with olive oil.
Calories
36Fat (grams)
2Carbs (grams)
2Fiber (grams)
1Protein (grams)
2
this tzatziki dipping sauce could not be any easier to put together! just add everything to your bowl, mix, and chill until ready to eat. when Sonny and i frequent our favorite greek spot in houston i used to dip every bite of my plate into their house-made tzatziki sauce but can no longer eat it because of my dairy intolerance. this recipe is the perfect swap and you can’t tell the dairy-free difference! so fresh.
i also made some homemade lime guacamole because i love the combo of bacon & guacamole and it’s 💚GREEN💚 of course, haha!
this girl has an appetite after my own heart! she is definitely a foodie in the making and tries 99% of the things i offer her without hesitation. she has such an open mind about food!
we’re headed to granny & grandpa’s house for more low-key spring break fun. let me know what you think of these recipes on Insta or Facebook!
