Crispy Bacon Zucchini Fritters: The Ultimate Savory Treat

Name: Bacon Zucchini Fritters
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 zucchini (medium); 1 teaspoon salt; 1/2 cup cheddar cheese (shredded (I prefer sharp cheddar.)); 5 slices bacon (cooked and crumbled); 2 large eggs (lightly beaten); 2 green onions (finely chopped); 1 teaspoon chili paste (optional); 1 teaspoon black pepper; 1/2 cup all-purpose flour ((Or gluten-free all-purpose flour if desired.)); 1/2 teaspoon baking powder; 3 tablespoons oil (for frying)

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These crispy Bacon Zucchini Fritters combine fresh vegetables with savory bacon for an irresistible appetizer or side dish that’s ready in minutes — a delicious way to use up summer zucchini!

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🍽️ Zucchini is one of the most affordable vegetables, especially during summer months, and a little bacon goes a long way in adding flavor, making this recipe economical while still feeling indulgent!

My 2 Best Tips For Making Bacon Zucchini Fritters

Keep Fritters From Falling Apart: Patty mixtures should be kept as cold as possible while preparing them, and kept cold until you cook them. The cold helps bind the ingredients together. Usually patties should be rested (about an hour) before cooking, as they “firm” up during this time.
Non-Stick Tip: When the raw patty hits the hot cooking surface it will stick. And will stay so until the patty crust forms so causing a non-stick surface on the patty at this point you can lift the patty easily without sticking. So wait until the patties (with a gentle shaking of the pan or a light finger-twist of the patty) release themselves naturally from the frying pan surface (maybe a minute or two for meat patties maybe 3-6 minutes for a vegetable patty). If you try to flip it too early the burger will fall apart. The secret is to wait for the the patty to naturally release itself from the pan surface then flip it over once.

melissa leaning over counter looking up from a cook book.

Zucchini is one of the best vegetables of summer because you can turn it into no less than one million different things. Sweet, savory, healthy, butter loaded, and everything in between; you can do it all with zucchini.

These zucchini fritters are extra delicious because they have bacon and cheese added to them. Serve them as a side or the main dish, both work great!

🩷 Melissa

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5 from 8 votes

Bacon Zucchini Fritters

These crispy Bacon Zucchini Fritters combine fresh vegetables with savory bacon for an irresistible appetizer or side dish that's ready in minutes — a delicious way to use up summer zucchini!

Prep Time20

Cook Time10

Total Time30

Servings: 2-inch fritters

Calories: 224kcal

Author: Melissa Griffiths

Ingredients

2 zucchini medium
1 teaspoon salt
½ cup cheddar cheese shredded (I prefer sharp cheddar.)
5 slices bacon cooked and crumbled
2 large eggs lightly beaten
2 green onions finely chopped
1 teaspoon chili paste optional
1 teaspoon black pepper
½ cup all-purpose flour (Or gluten-free all-purpose flour if desired.)
½ teaspoon baking powder
3 tablespoons oil for frying

Instructions

Grate the zucchini with a box grater or food processor. Place into large bowl, add 1 teaspoon salt, wait 10 minutes.
After 10 minutes, wrap zucchini in a cloth and squeeze dry with as much force as you can. You will likely get over ½ cup of liquid. Discard the liquid as it will be too salty to use.
Return pressed zucchini to bowl, and add cheese, bacon, eggs, green onion, chili paste, and pepper. Stir to combine.
Add the flour and baking powder and stir to combine. Stir kind of gently so it's all mixed together but not smashed down and compacted too much! This will help the fritters be lighter and less dense.
If the batter is too thick you can add water or milk or another egg; if too wet add more flour. It should be thick and should not flow when placed onto the frying pan.
Preheat a frying pan (cast iron is best) over medium heat, add 1 tablespoon of oil and wait until it shimmers.
Place dollops of batter, about 2 tablespoons each, into the pan, spacing them apart. With the back of a spoon smooth out each dollop to about 2 inches wide. Don't make the fritters too thick! You should get 3-4 fritters in an average-sized skillet.
Cook for 3-4 minutes on the first side, flip, then fry the other side about 2-3 minutes until golden brown. Repeat for the remaining batter, adding additional oil as needed.
Place cooked fritters into a 200°F oven on a wire rack on a rimmed baking sheet to keep warm as you cook the other fritters.
Serve hot with a little additional salt on top as needed.

Notes

Tips For Making Patties:

Don’t over-mix the ingredients the resultant mixture will be heavy and dense.
Make all the patties the same size so they will cook at the same rate. To get even-sized patties, use measuring cups or spoons to measure out your mixture.
Dampen your hands when shaping patties so the mixture won’t stick to your fingers.
If the fritter mixture doesn’t seem like it’s wanting to hold together, try letting the patties sit in the fridge up to an hour to firm up.

Frying Tips:

Check the temperature of the oil by placing a few breadcrumbs into the pan they should take 30 seconds to brown.
Do not overload the frying pan which allows steam to be trapped near the cooking food which might lead to the patties being steamed instead of fried.
If you need to soak up excess oil place the patties on a rack to drain, do not place onto paper towels since steam will be trapped which can make the patty soggy, if you need to just press off the excess oil with paper towels then place onto a rack.

Storing Leftovers: Always wrap patties and store in an airtight container, as they can dry out if left in the fridge uncovered.

Freezing Zucchini Fritters: Place cooled fritters in a single layer on a baking sheet and freeze until solid, about 2 hours. Then transfer them to a freezer-safe container or bag with parchment paper between layers. They’ll keep for up to 3 months. Reheat from frozen in a 375°F oven for 15-20 minutes until heated through and crispy.

Nutrition

Recipe FAQs

How do I ensure my zucchini fritters are crispy, not soggy?

The key is removing as much moisture as possible from the grated zucchini. After salting, be extremely thorough when squeezing out the liquid. Using a clean kitchen towel and applying significant pressure will help extract the maximum amount of water. Additionally, maintaining the proper oil temperature while frying will create a crisp exterior that seals in the moisture.

Can I make these bacon zucchini fritters ahead of time?

Yes! You can prepare the batter up to 4 hours in advance and keep it refrigerated. You can also fully cook the fritters, allow them to cool, and then store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 10 minutes or until crispy and heated through.

Can I make these bacon zucchini fritters gluten-free?

You can easily substitute the all-purpose flour with a gluten-free flour blend at a 1:1 ratio. I also think almond flour or a combination of rice flour and cornstarch will work really well. Just make sure your baking powder is also gluten-free.