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1. First you are going to cook the eggs for the topping. Place the eggs in a large pot and just cover with water. Bring to a boil over high heat and boil for 6 minutes. Then drain the water and set aside to cool.
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2. For the fritters:
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3. Using a large food processor, crush the carrots and corn until they are finely chopped.
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4. Dump the mixture into a large kitchen towel, and ring out all of the excess water. It's a bit of a workout, but make sure you get it all to ensure that the mixture is nice and dry.
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5. In a large bowl, mix the carrot/corn mixture with the coconut flour, cumin powder, salt, pepper, cilantro and egg whites. Mix well.
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6. Heat the olive oil in a large pan over medium heat. If you don't have a very large pan, heat half of the oil at a time and do two batches.
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7. Using a 1/4 cup scoop, form the carrot mixture into 10 patties. I found it easiest to really compact them into balls and slightly flatten them, and then finish flattening them with a spatula in the pan. It's OK if they crumble a little bit, as you can easily reform them in the pan.
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8. Add the patties into the pan in a single layer making sure that you don't crowd the pan. Cook until the bottom is golden brown, about 1-2 minutes. Flip carefully and repeat cooking the other side. Remove the cooked patties to a plate and repeat with the second batch if you are working with a small pan.
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9. To make the toppings:
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10. While the fritters cook, heat a large pan to medium/high heat and cook the bacon until golden brown, about 1-2 minutes/side. Remove back from the pan. Cut each slice in half and set aside.
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11. Blend the mashed avocado and Greek yogurt in a food processor until smooth and well combined.
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12. Peel the eggs, cut them in half and scoop out the hard yolk. Use the yolk for another purpose or discard.
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13. To assemble:
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14. Plate the fritters. Spread as much salsa as you want on each fritter and then top each with half a slice of bacon and half an egg white. Top with a dollop of avocado crema.
