SIBO Zucchini Fritters with Crispy Bacon and Salsa

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Organic Coconut Flour

  Bob's Red Mill

  2 tablespoon or 11g

• Coconut oil

  2 tsp or 9g

• Bacon

  Raw, cured pork

  6 strip or 72g

Directions

1. (source: https://thehealthygut.com/recipes/zucchini-fritters-with-crispy-bacon-salsa/) 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 a medium heat and melt the ghee or 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 ghee or coconut oil in the pan and add the pancetta rashers, cook to your liking then remove from the pan. To serve, place the fritters on a plate with a side of pancetta and a dollop of smoky salsa.

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