Fernwood Club's Zucchini and Bacon Fritters Recipe
This tasty fritters are packed with vegies and super easy to make. Plus, leftovers are perfect for school lunches the next day!
For the onion relish:
3 tablespoons virgin olive oil
2 medium brown onions, sliced
1 long red chilli, finely diced
2/3 teaspoon sea salt
1 garlic clove, finely diced
2 tablespoon balsamic vinegar
1 tablespoon tomato paste
½ teaspoon coriander seed powder (ground coriander)
½ cup water
For the fritters:
2 rashers of bacon, diced and trimmed from excess fat Ghee for cooking
2 medium green zucchinis, grated (discard the middle with seeds)
1 medium carrot, peeled and grated
½ chopped green onion
2 tablespoons tapioca flour
2/3 teaspoon sea salt
½ teaspoon pepper
¼ teaspoon gluten-free baking powder
3 tablespoons coconut oil
- For the relish, heat olive oil in a medium frying pan or a saucepan to hot but not sizzling. Add onion, chilli and salt and turn the heat down to low–medium. Sauté onion for 4–5 minutes, then add the rest of ingredients. Mix through and cook for 15 minutes until softened and caramelised.
- Pan-fry bacon pieces in a little ghee or excess fat from the bacon until crispy. Remove to a plate with paper towel to drain some of the fat off .
- In a large bowl, mix the rest of the fritters ingredients with crispy bacon into a thick, moist batter. Heat coconut oil in a large frying pan. Using a cup or a large serving spoon, scoop the batter mixture as individual patties and gently place in the hot coconut oil, about 1–2cm (half an inch) apart. Fry for 3 minutes on each side or until golden brown crust forms, add more coconut oil if needed. Serve with the onion relish and some extra green onions.
Nutritional value per serve:
Energy 1809kJ | Carbs 14.8g | Protein 10.8g | Fats 36.1g
Tapioca flour: Can be replaced with fine almond meal, chestnut flour or potato starch. Coconut flour can also be used but it will absorb more liquid, which might result in slightly drier fritters. If avoiding nightshades, remove chilli from the relish recipe and replace with some black or white pepper for heat. You can use the leftover onion relish with grilled lamb or beefsteaks, or to fold into a frittata mixture. Leftover zucchini and carrot peel can be used for a master vegetable stock.
For more deliciously healthy recipes like this one, visit www.fernwoodfitness.com.au