These Fried Pork Bread fritters offer a unique twist on traditional vegetable patties, combining the earthy freshness of zucchini with the smoky richness of bacon and the satisfying crunch of pork rinds. The mixture is bound together with creamy goat cheese and cream cheese, creating a tender interior that contrasts beautifully with the golden-brown, Parmesan-crusted exterior. Perfectly seasoned with garlic, onion powder, and black pepper, these bites are incredibly flavorful and addictive. They make for an excellent appetizer at parties, a hearty snack, or a low-carb side dish. Fresh from the fryer, they deliver a warm, savory comfort that pairs wonderfully with a tangy dipping sauce or a crisp salad.
Fried Pork Bread
Description
These Fried Pork Bread fritters offer a unique twist on traditional vegetable patties, combining the earthy freshness of zucchini with the smoky richness of bacon and the satisfying crunch of pork rinds. The mixture is bound together with creamy goat cheese and cream cheese, creating a tender interior that contrasts beautifully with the golden-brown, Parmesan-crusted exterior. Perfectly seasoned with garlic, onion powder, and black pepper, these bites are incredibly flavorful and addictive. They make for an excellent appetizer at parties, a hearty snack, or a low-carb side dish. Fresh from the fryer, they deliver a warm, savory comfort that pairs wonderfully with a tangy dipping sauce or a crisp salad.Ingredients
Directions
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Prepare the zucchini by finely mincing it. Squeeze out excess moisture using a clean kitchen towel or cheesecloth to ensure the fritters hold their shape.
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In a large mixing bowl, combine the crumbled bacon, minced zucchini, cream cheese, goat cheese, minced garlic, 1/2 cup of the grated Parmesan cheese, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
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Cover the bowl with plastic wrap and refrigerate the mixture for 2 to 3 hours to firm up, which will make rolling easier.
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While the mixture chills, prepare the breading station. In a shallow bowl, combine the crushed pork rinds, the remaining 1/2 cup of grated Parmesan cheese, onion powder, and garlic powder. Mix well.
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Remove the zucchini mixture from the refrigerator. Take small portions of the mixture and roll them between your palms to form about 30 even-sized balls.
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Roll each ball in the pork rind and Parmesan breading mixture, pressing gently to ensure they are well and evenly coated. Place coated balls on a baking sheet or plate.
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Heat vegetable oil in a large frying pan over medium heat. The oil should be deep enough to partially submerge the fritters (about 1/2 inch deep).
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Fry the zucchini balls in batches, turning occasionally, until they are a nice even golden brown all over. This should take about 3-4 minutes per batch.
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Remove the fried fritters from the pan and place them on a serving plate lined with paper towels to drain excess oil. Serve hot.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 1958.7kcal
- % Daily Value *
- Total Fat 117.9g182%
- Saturated Fat 56.9g285%
- Cholesterol 236.4mg79%
- Sodium 5211.5mg218%
- Total Carbohydrate 100.7g34%
- Dietary Fiber 10.3g42%
- Sugars 22.6g
- Protein 118.5g237%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to squeeze the zucchini thoroughly; too much moisture will cause the fritters to fall apart during frying.
If you prefer a lower-fat option, you can bake the fritters at 400F (200C) for 20-25 minutes, flipping halfway through, though they will not be as crispy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore crispiness.
For a gluten-free version, ensure your pork rinds and all spices are certified gluten-free.
