Bacon Zucchini Fritters

Bite into these crispy bacon zucchini fritters bursting with fresh veggies.

These crispy little bacon zucchini fritters are tender on the inside, crispy on the outside, and highly addictive.

Made with freshly grated zucchini, you’ll get a hearty helping of vegetables with each bite, topped off with succulent, crispy bacon.

The trick to getting these bacon zucchini fritters golden and crispy is removing the excess water. Zucchini has naturally high water content, so it’s essential to remove as much of that water as possible so it can crisp up in the pan.

A little salt helps the zucchini sweat out any excess water. Sprinkle the salt over the shredded zucchini, toss it together and let it sit for about 20 minutes. Then, place the zucchini in a towel and squeeze the heck out of it. Once you think you’ve gotten every last drop, squeeze one more time for good measure, and you’re ready to go.

For other quick and easy Paleo snack ideas (and to check out our hundreds of other FREE Paleo recipes), visit our PaleoPlan recipe center!

Start your morning with more fun Paleo-friendly recipes like zesty lemon scones or BBQ chicken egg muffins. Our Paleo Breakfast recipe book has 101 awesome and easy recipes, so you’ll never get bored with plain old bacon and eggs again!

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Bacon Zucchini Fritters

Servings 2

Total Time: 50 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Passive Time: 20 minutes


  • 3 cup(s) zucchini shredded
  • 1 teaspoon(s) salt
  • 1/3 cup(s) bacon chopped
  • 1/4 cup(s) onion thinly sliced
  • 1/4 cup(s) almond flour
  • 1 piece(s) egg
  • 1 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) paprika smoked
  • salt and pepper to taste


  1. In a large colander, sprinkle the shredded zucchini with salt. Toss to coat and set aside to sweat for 20 minutes.
  2. 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.
  3. Transfer the zucchini to a clean towel. Top with another clean towel and press firmly to remove as much excess water as possible.
  4. 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.
  5. 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.
  6. Cook the patties for 7 to 8 minutes, flipping halfway through. Cook until golden brown.
  7. Remove the patties to a paper towel-lined dish. Serve warm.