The trick to getting these fritters to stick together is to draw some of the water out of the grated zucchini. To do this, place the grated zucchini in a colander and toss and coat with a generous pinch of salt. Set the colander in a large bowl (to catch the water from the zucchini), cover and leave for 1 hour or longer, if possible. Refrigerate if leaving for a longer period of time (You can leave this overnight in the frig). During this time, the salt will help to pull the moisture out of the zucchini so you’re not left with soggy fritters.

While the zucchini is sweating, heat the oven to 350 degrees F.

Lay the bacon out on a parchment paper, or foil, lined baking sheet and cook for approximately 15-20 minutes, until done through and lightly browned. Drain the bacon by placing it on a paper towel. Reserve the bacon fat to cook the fritters in. Once cooled, dice the bacon up.

In a medium sized mixing bowl, combine the bacon with the rest of the ingredients and mix well. When the zucchini is ready, grab handfuls and squeeze out any excess water before adding to the rest of the ingredients.

Before frying up your fritters, check the consistency of your batter. If the mixture seems too wet, add more flour or almond meal, mixing well each time. You want to be able to shape the batter into patties and have these shapes hold their form.

Form the patties with your hands, shaping them into small, thin rounds (about the size of the bottom o of a muffin tin).

Heat a medium sized skillet over medium high heat and add 3 tablespoons of the bacon grease. Once the grease is hot, add a few fritters to the skillet, cooking for approximately 4 minutes on each side, until golden and cooked through.