Cook bacon well done and drain by way of slotted spoon onto a paper towel. Reserve 1 tablespoon bacon grease in large skillet. Heat skillet and grease and add in Onion, Garlic and Red Bell Pepper. Cook for 5 minutes on low/medium heat, stirring often to prevent garlic from burning.

Add Apple Cider Vinegar , Brown Sugar, Syrup and Coffee carefully to Onion mixture. Bring to a boil and scrape the pan to deglaze all those yummy bits of bacon. Continue to boil for 2 to 3 minutes.
Add Bacon and lower heat to low for just a slight simmer. Allow to simmer, stirring occasionally for about 30-45 minutes until it begins to thicken. You will know when it is ready as most all of the liquid has evaporated and you are left with a thick syrup consistency.
Allow to cool and transfer to an airtight container. I love keeping mine in a jelly jar in the fridge. Allow to cool completely and store in refrigerator for 1-2 weeks. If it lasts that long!
For the Zucchini

Prepare vegetable oil in a large skillet. Fill skillet with oil to at least one inch. If you are frying other things you may use more. Depending on how large your skillet is will determine how much oil you use.To set up breading station, you will need two bowls. One bowl you will combine egg and milk. The other bowl, combine flour, cornmeal, pepper, garlic powder, Hardin’s and smoked paprika. This will be your dry bowl and the other your wet bowl.

Dredge sliced zucchini first in dry, then wet, then dry again. Set aside. Once all Zucchini are breaded, allow to rest about 5 minutes before frying. They will get gummy looking but I promise, they are A OK!While zucchini is resting, heat oil in skillet to about 375 degrees Fahrenheit. If you don’t have a thermometer, now is the time to get one. THISis one of my favorites.

Fry in hot oil 2-3 minutes on each side or just until browned. Carefully remove from skillet and drain on a paper towel. Garnish with salt and allow to cool. Serve with Bacon Chutney for an extra special treat.