A bacon latticed log…I think some people have gotten a little carried away…
People love bacon. Sure, bacon has long been considered a beloved breakfast staple, occasionally thrown onto a greasy sandwich for extra decadence but recently, bacon-admiration (bacmiration) has been getting out of hand. Everyone knows bacon isn’t good for you, however, because its both familiar and unpretentious, bacon has the perfect ingredients to being hip (pardon my pun). Yep, along with plaid shirts and canning your own vegetables, bacon is part of what I call “farmer chic”. So now its in artisanal chocolate, designer mayonnaise… on cronuts (in the form of classic strips AND bacon butter – and people wonder why they feel sick after eating them). The bacon bomb is when I realized the cult of bacon – and that was just the beginning of bacon mania bacmania).
Lets be honest – its fried and full of fat and salt. Did I mention its full of fat? For Ben’s birthday I made him breakfast with bacon as a very rare treat. I bought organic strips from Whole Foods and baked it in the oven, thinking this was the healthiest way to go before bastardizing the whole gesture. Well, the grease on the cookie sheet I used was so thick and stubborn that it was took forever to clean. Animal fat is a special kind of fat. I imagined that this what was accumulating in his arteries. But I digress. I’m not writing a post to make bacon lovers feel guilty – nor will I harp on about how acne-prone people will most probably break out from eating the stuff (its so taxing on the liver!). I’m posting to say that part of this bacon phenomenon (bacnomemon) is partially indulgence but partially a lack of imagination.
Ben made these fantastic zucchini fritters the other night from a Paleo site that are just as crispy and delicious as any bacon delight. They are gluten-free, dairy-free and almost completely starch-free (save for a tablespoon to make the zucs less wet). So, for those of you who want to try out a recipe that’s just as country kitchen but a little less heart-diseasey, I say give these a try. Maybe we’ll give way to a new trend! Zucchinthusiam!
Yum Yum Zucchini Fritters
1 large or two med zucchinis
2 eggs – beaten
1 tablespoon flour (use coconut flour if you have some, or the more common corn starch)
1/8 baking powder (optional – but makes them more fluffy)
Salt and pepper to taste
Oil for the pan
1. Grate the zucchinis and onion. We used our food processor – it was finely grated in less than a minute!
2. Lay the grated veggies on a cutting board and soak up their water with a paper towel. Ben put a few sheets underneath then pressed them on top with a few more. The less water, the more solid the fritter will be. Some people use salt in potato fritters for this reason as it dehydrates them.