Ingredients

The following ingredients have 12 Servings
  • 4 cups shredded zucchini
  • 1/4 cup very finely chopped cooked bacon
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt divided use
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried Italian herbs
  • 1 tablespoon apple cider vinegar
  • 2 eggs
  • 4 cloves garlic minced
  • 1/4 cup green onions (very thinly diced)
  • 2 tablespoons very finely chopped dill
  • 1 teaspoon lemon zest
  • 1/4 cup vegetable oil
  • Sour cream
  • Chopped bacon
  • Sliced green onions
  • Lemon wedges

Instruction

  • Place the shredded zucchini in a large colander and sprinkle with 1/2 teaspoon of salt on top. Let it sit for 15 minutes.
  • After that, squeeze all of the excess water out of the zucchini, and pat dry with a paper towel.
  • Place the drained zucchini in a large bowl and add the bacon, flour, baking powder, remaining 1/2 teaspoon of salt, pepper, eggs, onion powder, dried Italian herbs, vinegar, garlic, green onions, and dill. Stir until a batter forms.
  • Heat the vegetable oil in a large deep skillet over medium-high heat.
  • Take 2 tablespoon-size mounds of the fritter mixture, form a fritter, slightly flatten with your hand, and place in the hot oil.
  • Cook the fritters for 3-4 minutes per side, or until they're golden brown and crispy.
  • Repeat the process with the remaining batter.
  • Add toppings, and serve warm with lemon on the side.