Spiralized Vegetable Cornmeal Fritters

Spiralized Vegetable Cornmeal Fritters

Thanks to everyone who voted and participated in the April Recipe Challenge. Today, I’m recreating...

Spiralized Vegetable Cornmeal Fritters

Thanks to everyone who voted and participated in the April Recipe Challenge. Today, I’m recreating the winning recipe – “Vegetable & Cornmeal Fritters.”

I had a lot of fun making these fritters – something I typically wouldn’t think of making. The use of turmeric goes a long way here and brings out the freshness in the zucchini, carrots and scallions.

I made a few adjustments and have posted the recipe up for everyone to try!

To find her original recipe, make sure you’re a member of the Inspiralized Community (click here to learn more and join for free!) and go to the April Recipe Challenge forum.

Speaking of the community, have you joined yet? If not, join and enter the May Recipe Challenge. The theme is “Picnic Pastas” or “Pasta Salads.”

Spiralized Vegetable Cornmeal Fritters

The best part? You can win a $75 gift basket from Udi’s Gluten Free! Udi’s is our official sponsor of the Inspiralized Community Recipe Challenges and will send the winner a basket full of goodies each month for the rest of 2014.

Enough about the challenge, let’s get back to this recipe. At first, I was hesitant to recreate this dish because it’s something that can easily be made with a cheese grater. Actually, there are plenty of zucchini fritters out there that are made that way.

Spiralized Vegetable Cornmeal Fritters

Therefore, I changed the recipe up a bit to really reflect the noodles – I wanted everyone to see the actual noodles. When you have more veggies and less cornmeal, you get a perfect balance of the savory, tasty cornmeal and the fresh, light zucchini and carrot.

In Lisa’s recipe, she spiralizes and then “chops into smaller pieces.” Instead of doing this, use my half-moon trick from this post. Simply slice your carrot and zucchini halfway through (careful not to go farther than that) and when you spiralize, the vegetable will break into half moons.


This will cut out that additional step of chopping your already spiralized veggies and still preserve their spiral-like shapes.

Other than that, Lisa’s recipe is fantastic – like I said before, the turmeric is the perfect seasoning for these cornmeal fritters. If you’re paleo, you can substitute in a coconut flour or almond meal.

These fritters make savory buns for a burger this Memorial Day or even serve as a side, appetizer or base for a taco. Pile on the fish, corn, guac and you have an outstanding (yet unconventional) taco tower!



Spiralized Vegetable Cornmeal Fritters

Servings 4 -6


  • 1 large carrot
  • 1 large zucchini
  • 5 scallions chopped
  • 2 eggs beaten
  • 3/4 cup organic corn meal
  • salt and pepper to taste
  • 1 tsp tumeric
  • 2 tbsp olive oil


  • Slice your carrot and zucchini half-way through, lengthwise. Spiralize, using Blade C. Place your spiralized veggies, scallions, cornmeal, salt, pepper, turmeric, and eggs in a large bowl until thoroughly combined.
  • Heat a skillet with 1/2 tbsp of olive oil over medium-high heat.
  • Once the skillet heats, scoop out 1/4-1/2 cup of the mixture. Place it to one side of the pan and flatten the mixture with a spatula so that it resembles a small patty. Repeat and place on the other side of the pan.
  • Fry for 2-3 minutes, flip over, flatten with a spatula and cook for another 2-3 minutes or until a patty is formed.
  • Repeat until all of the mixture is used. Served!


with love, Ali

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Recipe Rating


  • wow, these look delicious. i will have to make these...as soon as i buy a spiralizer. :)
    • You can buy them quite cheap now, perhaps under $10.
  • The App sounds like a grrreat tiny investment! That way if i am at the grocery store & decide last minute to make a recipe i saw earlier that week or leaving work & not sure what to make for dinner that night, i can simply open the recipe in the App & problem solved! Or if someone asks me for a recipe or i want to inspiralize a friend, i can show them the recipes directly from my phone! What a wonderful idea! I'll never have to worry about being tempted picking up fast food on my way home because i'll have constant easy access to a recipe i can quickly pick up ingredients for & make at home just as fast & much much healthier! I think i'll purchase it right now!! Thanks again Ali for all your inspiralization! Inspiralation! Well, you get the point.. :-)
  • Just made it for diner, one word: Awesome!!!!! This recipe is a keeper; easy, tasty and leaves you feeling satisfied
  • Just made this for supper, except my zucchini had gone yucky just since I bought it on Sunday afternoon, so I used kohlrabi instead. We were full after two patties each, so the other half of the recipe is cooling on the counter. I bet they'll be good as a cold side, with maybe a tiny dab of maple syrup. Can't wait to get to tomorrow night's farmer's market!
  • I made these today and doubled the batch as I'd like to serve them on the weekend. Can I freeze these?
    • Unfortunately, they will become soggy when reheated! You can freeze them, if you don't mind that.
      • Thanks. How long do you think they will stay fresh?
  • Just a question about making the buns. What is the purpose of putting them in the ramekins? I noticed that after they had cooled, you just dumped them out and left them in a pile until they were flipped over. Seems like it would have been just as good to put them out with a spoon. I tried them with zuchinni and didn't have ramekins so just put in the pan with a spoon. But then I mashed them down before I turned them over and got them too thin, so they turned out like pancakes. Had them for lunch with an egg on top, and they were delicious! I'm loving trying recipes. Thank you
  • I love this recipe. Super easy. I don't have the fancy spiralizer, so on the cheaper version - stick with the 'thin' spiral. I added garlic and will add more scallions next time; maybe even some finely chopped mushrooms or red pepper flakes. This is a fantastic base that can be customized to your liking. Loving this recipe.