Preparation
Finely mince the zucchini.
Place it in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This is a crucial step to prevent soggy bites.
In a large mixing bowl, combine the crumbled bacon, drained zucchini, cream cheese, goat cheese, 1 cup / 100g (3.5 oz) of the grated Parmesan, and the minced garlic.
Season with salt and pepper and mix until thoroughly combined.
Cover and refrigerate for 2–3 hours, or until firm.
While the mixture chills, prepare the breading.
In a shallow dish, whisk together the crushed pork rinds, the remaining 1 1/2 cups / 150g (5.3 oz) of Parmesan cheese, onion powder, and garlic powder.
Once chilled, remove the zucchini mixture from the fridge. Use a small scoop or your hands to roll the mixture into approximately 30 evenly-sized balls.
Roll each ball in the pork rind breading mixture, pressing gently to ensure it's completely coated.
Heat about 1 inch of neutral oil in a heavy-bottomed skillet over medium-high heat to 350°F / 175°C.
Working in batches, carefully fry the zucchini bites for 2-3 minutes per side, until deep golden brown and crispy.
Transfer to a wire rack to drain.
Serve immediately.
Don't skip squeezing the moisture from the zucchini! This is the most important step to ensure your bites are crispy, not soggy.
