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Paleo Bacon Zucchini Carrot Breakfast Fritters Recipe
by Trina
Simple paleo and gluten-free recipe for veggie and bacon fritters – something different to enjoy for breakfast!
Print Recipe
Course
Breakfast
Cuisine
American
Servings
5
fritters
Ingredients
1
medium zucchini
grated
1
carrot
grated
1/4
cup
green onions
chopped
3-4
slices
of bacon
cooked and crumbled
1
egg
whisked
2
tbsp
coconut flour
1/2
tsp
salt
(Note: you may want to reduce the salt if you're cooking fritters in bacon fat)
1
tsp
paprika
Instructions
Fry bacon in a skillet over medium heat and crumble. (Set aside 2-3 tbs of the bacon fat to cook the fritters – or coconut oil can be used instead)
Grate the zucchini and carrot and chop the green onions. (Gently blot the zucchini with a paper towel to remove excess moisture)
In a medium-size bowl, whisk the egg, then add in the zucchini, carrots, green onions and stir
In a separate small bowl, mix together all the dry ingredients (coconut flour, salt and paprika)
Now pour the dry ingredients into the wet ingredients bowl. Stir, then combine mixture with hands
Next sprinkle in the crumbled bacon and combine
Heat the 2-3 tablespoons of reserved bacon fat (or coconut oil) in a non-stick skillet over medium heat
Using a 1/4-cup measuring cup for each fritter, scoop up the batter and form into about 5 individual patties
Carefully place 2-3 patties in the skillet at a time with heated oil
Fry each patty 3-4 minutes per side, or until golden
Serve hot and enjoy!
Keyword
fritter, fritters, breakfast, zucchini, bacon, carrot, gluten-free