Yesterday we went out to work in the garden and found these ginormous zucchini's. It had been a few days since we did a walk through but wow, they were a surprise. I can only assume it was the unnatural heat wave we had come though the past week. The humidity was horrid, thank goodness we have a cool down heading our way.
So with these super fabulous zucchini's it is time to think of delicious recipes! I love zucchini fritters (or cakes). A few years ago I posted a recipe for an Italian Zucchini Cake that is amazing. However now that I have switched to the Paleo lifestyle I had to revamp the recipe. I must say, you can not tell the difference in flavor from that recipe to the new Paleo recipe, it is delicious! Enjoy!
2 cups shredded zucchini
1/4 cup almond flour
Shred a large zucchini and drain. I used paper towels to help squeeze out the moisture. Add remaining ingredients to the shredded zucchini except for the oil and mix.
Heat bacon grease in a large skillet. When oil is hot add large spoonful of mixture into pan and cook until brown and crispy on both sides.
Remove fritters to a paper towel lined plate. I served mine topped with uncured bacon and a egg that I fried along side the fritters. Delicious!!