To make the smoky salsa… rehydrate the ancho chili by placing it in a bowl and pouring boiling water over it. Soak for 10-15 minutes. Drain and then chop.

Place the ancho chili, tomatoes, scallions, red pepper, cilantro, lime juice, zest, and olive oil in a large bowl. Stir to combine. Taste and season with salt and pepper.

To make the fritters… squeeze the excess moisture out of the grated zucchini. You can do this easily by grabbing a handful of it and squeezing it. Liquid will escape, so do this over the sink or a bowl.

Place the zucchini in a large bowl. Add in the eggs and coconut flour. Mix to combine. If this mixture is too wet, add in a little bit more coconut flour. If the mixture is too dry, add in a drop of water. Season with salt and pepper.

In a large non-stick frying pan, heat over medium heat and melt coconut oil. To cook the fritters, add in a large spoonful of batter.

Repeat until you have filled the pan, ensuring you have left room to flip the fritters.

Cook for 2-3 minutes on one side and then flip, and cook on the other side until golden brown and cooked through. Remove from the pan and set aside.

Melt some more coconut oil in the pan and add the bacon. Cook to your liking, then remove from the pan.