Bacon Zucchini Fritters Food

BACON ZUCCHINI FRITTERS

Steps:

• In a large colander, sprinkle the shredded zucchini with salt. Toss to coat and set aside to sweat for 20 minutes.
• In a large saute pan, cook the bacon over medium heat. Cook for 5 to 7 minutes, until fat, is rendered and the bacon is crispy. Remove the bacon to a paper towel-lined plate. Pour the bacon grease into a heatproof bowl, reserving 1 tablespoon in the pan.
• Transfer the zucchini to a clean towel. Top with another clean towel and press firmly to remove as much excess water as possible.
• In a large mixing bowl, lightly whisk the egg. Add bacon, onion, almond flour, garlic powder, smoked paprika, and salt and pepper to taste. Mix until incorporated.
• Divide the mixture into 6 balls. Flatten each ball into a patty and transfer it to the hot pan. Work in batches if needed, adding the remaining bacon grease before starting the next batch.
• Cook the patties for 7 to 8 minutes, flipping halfway through. Cook until golden brown.
• Remove the patties to a paper towel-lined dish. Serve warm.

ZUCCHINI BACON FRITTERS WITH BASIL-MAYO DIPPING SAUCE

Steps:

• Make basil mayo:
• Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.
• Make fritters:
• Preheat oven to 200°F.
• Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat.
• Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated.
• Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches.
• Serve fritters with basil mayo.