Prep Time: 25 mins
Cook Time: 25 mins
Serves 8


  • 3 medium zucchini, shredded
  • 3/4 tsp  sea salt
  • 4 slices bacon
  • 2 TBSP almond flour
  • 2 TBSP coconut flour
  • 3 scallions, white and light green parts only, diced
  • 3 TBSP fresh parsley, chopped
  • 1 TBSP fresh chives, chopped
  • 2 TBSP fresh dill, chopped
  • 1 tsp garlic powder
  • 1/2 tsp ground celery seed
  • 1/4 tsp freshly ground black pepper
  • 1  large egg


  1. Place the zucchini in a fine-mesh sieve, sprinkle with the salt, and gently toss to combine. Place sieve over a bowl or sink and let it sit for 15-20 minutes, to allow excess water to draw out of the zucchini.
  2. While the zucchini sits, cook the bacon in a large skillet over medium- low heat until fat has rendered and bacon is cooked, about 8-10 minutes. (Do not let the fat smoke, reducing heat as necessary.) Transfer the bacon to a cutting board and chop. Pour the fat into a small bowl and set aside.
  3. Preheat the oven to 200F and line a large baking sheet with an oven-safe cooling rack.
  4. Transfer the zucchini to a clean kitchen towel and squeeze out as much liquid as possible. Place zucchini in a large bowl along with the almond flour, coconut flour, scallions, parsley, chives, dill, garlic powder, celery seed, pepper, egg, and the chopped bacon. Stir until fully combined.
  5. Set the same skillet used for the bacon over medium heat. Add enough of the reserved bacon fat to come 1/4 inch up the sides of the pan (add additional coconut or avocado oil, if needed). Scoop 1/4-cupfuls of the zucchini batter into the skillet, taking care not to overcrowd the pan. Press batter into 1/2-inch-thick patties and cook until golden brown, 2-3 minutes. Carefully flip and continue to cook until golden brown and cooked through, another 2-3 minutes. Transfer to the prepared baking sheet rack and place in the oven to keep warm while you make the remaining fritters. Serve hot.