Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes. Rinse thoroughly under water. Really move the shredded zucchini around under the water to remove the salt. If you skip this step, the fritters will be very salty…but if you don’t use salt, the fritters will become extremely soggy and fall apart.
Now it’s time to squeeze all the moisture out of the zucchini! Scoop up a generous handful of the zucchini and squeeze thoroughly into a sink or bowl. You want them dry. Place in a different bowl. Add the coconut flour, egg and pepper. Stir to combine.
Heat a large skillet over medium-low heat. Melt a large spoonful of coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You’ll be able to do about 4 at a time. Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more coconut oil to the pan each time you start a new batch. Cool on a cooling rack so they don’t get soggy. Top each with 2 slices of bacon and ½ avocado and 1 egg. Dive in!
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 282 (68%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 250.2mg||77 %|
|Sodium 1050.8mg||36 %|
|Potassium 1066.6mg||28 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 8.2g|
|Protein 16.8g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 412
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