Zucchini Fritter with Bacon Infused with Lemon Essential Oil
These tasty fritters are easy to make and great as a side dish or try serving them for brunch topped with poached or scrambled eggs. They also make wonderful patties served like hamburgers. The Lemon Oil adds a real burst of flavour to the dish.
NOTE: With 25 minutes of the prep time and you can also cook the bacon then and prep the other ingredients. For a little added crunch try adding a few pumpkin seeds and/or sunflower seeds to the mixture before cooking.
NOTE: It is important to get as much of the moisture out of the zucchini as possible otherwise the mixture will be too wet, and fritters will be soggy.
*To sweat or remove excess moisture place the grated zucchini in a sieve and sprinkle with 1 tsp sea salt. Then set the sieve in a larger bowl or on a plate to catch the moisture and let it sit for 20 – 25 minutes. Gently rinse the zucchini to remove excess salt and firmly press down on it with your hands to help strain out remaining moisture. Then line a bowl with kitchen/paper towels and place the zucchini on it and firmly press down to remove more moisture.
Chef Kate TIPS: For a vegetarian option omit the bacon and try adding some finely chopped haloumi and/or Parmesan cheese (approx. ½ cup) instead. If you’re a bacon lover, you can add more than the ½ cup suggestion.
Zucchini Fritter with Bacon and Infused with Lemon Oil by Chef Kate
• 2 – 3 tbsp coconut oil or olive oil (for cooking the fritters)
• ½ cup cooked, coarsely chopped bacon
• 2 – 3 medium zucchini, grated (approx. 4 cups)
• 2 tbsp finely chopped onion
• 3 spring onions, finely chopped (reserve 1 for serving)
• 1 clove garlic, finely chopped (optional)
• 1 egg, beaten
• 2 tbsp gluten-free flour (or flour of choice)
• 2 tbsp arrowroot
• ½ tsp sea salt and freshly ground pepper(to taste)
• 1 drop black pepper oil (to taste)
• 2 drops lemon oil (to add a tasty zing!)
• Greek yoghurt or sour cream (for serving)
In a large bowl mix all the ingredients together by hand except the cooking oil, reserved spring onion and Greek yoghurt.
Heat a large non-stick frying pan on medium high heat and add approx. 1 tbsp of the cooking oil and let it heat and melt.
Using a tablespoon scoop a heaping spoonful of the mixture and place in the pan and gently press down to form a patty and repeat. Do not over crown the pan as you will need to cook the fritters in at least 2 – 3 batches depending on the size of your pan. Add more oil for each new batch you cook and watch the temperature as you may need to reduce it a little.
Cook for approx. 2 – 3 minutes until golden and then gently turn them over using a spatula and continue cooking 2 – 3 minutes until golden brown. You may need to reduce the heat a little and be careful not to burn.
Place the cooked fritters on a wire rack or a plate or baking try lined with paper/kitchen towels to drain and gently cover with baking paper to keep warm while you cook the rest of the fritters. You can also place them in a warm oven until ready to serve.
Serve the fritters on a platter or individual plates topped with a little Greek yoghurt and sliced spring onions.
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Finally, find more of Chef Kate’s culinary oil recipes here!