These make excellent finger food and will satisfy the hungriest and fussiest little eaters. We love them as lunchbox fillers and they’re the perfect snack on the go.

  • 4 free-range bacon rashers nitrate-free, rindless, diced
  • coconut oil duck fat, tallow or other good quality fat for pan frying
  • 2 garlic cloves crushed
  • 2 large zucchini grated
  • 1 large carrots grated
  • 3 eggs
  • 4 spring onions finely chopped
  • 50 g almond meal OR 2 tablespoons coconut flour
  • 1 teaspoon lemon zest
  • 1 tablespoon parsley chopped
  • Heat a teaspoon of coconut oil in a frying pan over medium–high heat. Add the bacon and fry for 2–3 minutes or until golden and slightly crispy. Drain on paper towel.
  • Using the same pan, add the garlic and cook for 30 seconds over a medium heat until fragrant and soft. Set aside.
  • Place the grated zucchini in a colander over the sink. This will help ‘sweat’ the zucchini and release the liquid. After 10 minutes or so, squeeze all the moisture out with your hands and allow it to drain off. Pat the zucchini dry with paper towel and transfer it to a bowl.
  • Add the carrot, eggs, spring onion, almond meal, lemon zest and parsley to the bowl of zucchini as well as the bacon and garlic.
  • At this stage it’s good to test and cook just one fritter to make sure the mixture holds together well. Form the mixture into a small patty approximately 6 cm (2 1⁄2 inches) in diameter.
  • Heat the coconut oil in a frying pan over medium heat. When the coconut oil is hot, add the test fritter and cook until golden, turning once (about 4 minutes). If your test fritter does not hold together well, remove the pan from the heat. Add a little more almond meal or coconut flour to the mixture then form the rest of the patties. Return the pan to the heat and cook all the fritters. Drain them on a paper towel.Notes: Whole egg suitable for 12+ months only.
Per Serving
  • CALORIES: 683
  • CARBS: 32g
  • FATS: 39g
  • PROTEIN: 54g


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