Spiralized Zucchini Fritters

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Spiralized Zucchini Fritters

Spiralized Zucchini Fritters

Before I get into today’s recipe, I want to thank you all one last time for all your kind, sweet, loving messages after my big announcement.

Lu and I are so thrilled to be pregnant, and we were overwhelmed by all the outpouring of love we felt from all of you. I know this is a food blog and many of you come here for the recipes, so I was so humbled by all the amazing support.

For the future, all of my pregnancy updates along this beautiful journey that’s just beginning will be posted on my personal lifestyle blog, inspiralizedali (I already did a first trimester recap!)

Spiralized Zucchini Fritters

This blog will continue as normal! More spiralized inspiration for you!

These zucchini fritters are so easy to make and have so much flavor. I actually made them last year and they were sent exclusively to those of you who ordered by second cookbook, Inspiralize Everything. So, if you’re seeing these for the second time, I apologize (but thanks for your support!)

Zucchini fritters are typically made with grated zucchini, but who the heck has the time to grate zucchini?! Zucchini noodles are much easier to make and make for a better consistency!

Spiralized Zucchini Fritters

You can serve these with lox and some yogurt, top them with a dollop of avocado mash, or just serve them simply with a side salad.

Today I’m in the kitchen all day filming some brand new cooking videos for all of you! Hope these zucchini fritters make your upcoming meal plans!

Now you can watch a cooking video of this recipe:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

On Turning 30 + Spiralized Zucchini Fritters

Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • For the fritters:
  • 1 medium zucchini Blade D
  • 2 large eggs beaten
  • 1 onion finely chopped
  • 1 cup almond flour
  • 2 tablespoons freshly chopped chives
  • 1 tablespoon freshly chopped parsley
  • ½ tbsp. garlic powder
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • For the salad:
  • 4 packed cups of mixed greens or arugula
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 tablespoon red wine vinegar
  • salt and pepper

Instructions

  • Place the spiralized zucchini on a cutting board and chop them with a knife into 1” pieces.
  • In a large mixing bowl, combine the zucchini, eggs, onion, almond flour, chives, parsley, garlic powder, and season with salt and pepper.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once oil is shimmering, add about ¼ cup of the mixture, 4 times. Cook for 2-3 minutes per side or until set and browned. Transfer to a plate and repeat with remaining mixture and olive oil, until about 8 fritters are made.
  • In the bottom of a large mixing bowl, whisk together the olive oil, dijon mustard, vinegar, and season with salt and pepper. Add in the lettuce and toss to combine.
  • Divide 2 fritters per plate with a heap of side salad.

Notes

Per serving (2 fritters + 1 cup of salad out of 8 fritters) - Calories: 354, Fat: 31g, Saturated Fat: 4g, Carbs: 14g, Fiber: 6g, Sugars: 4g, Protein: 12g, Sodium: 74mg

Spiralized Zucchini Fritters

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32 comments

Cloe says:
Congratulations !! God bless you during this important time before the baby comes!!
Angie says:
I'm confused. Very new at this. Wouldn't using one inch cubes of zucchini be too big to make fritters? No mention of spiralizing them?
Katie says:
I think once you spiralize the zucchini, then you cut the noodles into 1 inches pieces.
Philip says:
If it says "blade D", it's implied
Meaghan says:
Welcome! Whenever we write recipes, we include in the ingredient list the letter of the blade you'll need to use when spiralizing that vegetable. Just be sure to always check the ingredient list to see what blade we suggest spiralizing with!
Anonymous says:
Never mind making this dish. Just go out to dinner.
Anonymous says:
Could you also bake these in a muffin pan instead of frying? anyone tried that yet?
Ali Maffucci says:
You could, but they might not be as firm!
Carol says:
Any reason why I can't substitute coconut flour for the almond flour?
Ali Maffucci says:
Just flavor! Use what you like!
Deb says:
FYI. I used coconut flour - they were extremely dry. Wanted to enjoy them but couldn't ?
Shannon says:
Coconut flour and almond flour have VERY different properties. It's easy to google, but basically coconut flour you'll want to use significantly less than the measurement given for almond flour. Coconut flour absorbs moisture way more than almond flour, so to substitute you'll want to use way less.
Laurie says:
Just a suggestion - the recipe would be less confusing if in step 1 you said, "Place the zucchini noodles on a cutting board and chop them with a knife into 1” pieces."
Janis A DeSanti says:
Is it 11 points for just 2 fritters
Lynne says:
Can you use use all purpose white flour...and get similar results?
Stefanie says:
I tried it both ways and for me all purpose had MUCH better results.
Anna says:
These were a waste of my perfectly good almond flour. Not good.
Shannon says:
These fritters were crazy delicious! What a treat - I almost ate the entire plate, but managed to save some for tomorrow's breakfast. Can't believe how well they turned out, especially since my last attempt with another recipe didn't work at all. Thanks so much; I know I'll be referring back to this recipe often!
Anonymous says:
Where could I get almond flour
Roxanne says:
You'll find almond flour at the health food store, Whole Foods Market and similar stores. I have made my own by processing whole almonds(raw) in my cuisinart until it's a fine flour-like quality. Easy-peasy! Ali, Thank you so for all your wonderful recipes and your thoughtful posts. Congratulations to you both!
Stefanie A Honeycutt says:
Made these the first time with white flour and they were amazing! 2nd time I made with almond flour and they did not hold together at all. I only cooked half and then threw the whole thing out. I will make them again but with all purpose flour. If you don't have good results with almond flour don't give up. Try all purpose of it fits your diet. It's like a zucchini tater tot!
Linda Easton says:
What is the serving size and WW points Thanks
Lyn says:
Flour is high in points.we are following an old weight watchers program..1 cup of flour would be 12 points.
Meaghan says:
You can find this at the bottom of the post!
Dena says:
I appreciate leaving out the white flour and aiming for healthier almond flour. However, I'm allergic to almonds. Any suggestions for another modification?
Kathleen says:
I tried this recipe as written and the fritters completely fell apart. I decided to try baking the rest of the batch and had much better success. I baked on parchment paper at 400 for 15 mins then flipped and continued baking for another 15 minutes. Much better results!

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BREASTFEEDING TWINS. 🤱🏻👶🏻👶🏻⁣

breastfeeding may look like it comes easy to me, but it doesn't. I've had many visits with lactation consultants, tongue tie revisions, pediatric PT appointments, and I have very large boobs, so I could never just effortlessly latch my babies. there is a lot of maneuvering, holding my boobs in place, and making sure my babies can breath 😅

I have a strong supply and a fast let down, so my babies take in a lot of milk way too fast which causes gassiness, excessive spit up (like, really excessive), and combined with all of my kids having tongue ties making it difficult for them to handle the flow, it's difficult. ⁣🥺

needless to say, I really wanted to breastfeed. thankfully, I'm blessed with a strong supply. I'm able to nurse my babies, and I know many women struggle to but can't, so I will never take it for granted. #fedisbest, but I know the emotional toll the pressure breastfeeding can take on a woman and that's something I can certainly sympathize with.⁣ all mamas are warriors 💪🏼👑

between Luca and Roma alone, I have nursed for over 30 months! 🤯

with rio and sol, I’m telling myself I'd like to make it to a year. 12 months and then I'm done with nursing forever. phew! as much as I love to nourish my babies, it's a lot on me. I often feel chained down by the nursing schedule, and it's a lot physically on my body.⁣ bottle or breast, it’s a full time job!

so why keep going? the bond that I've felt nursing my babies is one I will remember for the rest of my life. cradling them, the skin-to-skin, the little noises they make, the way they curl up on me, their little hands touching my skin. the mere fact that my body grew them on the inside and is now growing them on the outside is humbling. it's been an unbelievable experience that I'm grateful to have had. and of course, all of these feelings and bonding moments can be done with bottle-feeding, too 🙏🏼🍼

FYI Lu didn’t want me to post this photo because he said it was too sexual. more to come on that 🤬
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a couple years ago, I started taking photos of my weeknight dinners to show what I was cooking for our family and you all loved the realness. 🙏🏼 I don’t know why I stopped (honestly, I think I felt like these photos made my feed look less cohesive, which is a ridiculous thought/care/concern) … so here we are with tonight’s meal: curried lentils with roasted cauliflower, chutney, cilantro and roasted garlic naan 👏🏼 I’m back in the kitchen and it feels so good. like exercise, cooking makes me feel like me again and brings me mental clarity (it’s like a meditation for me) 💓 #whatsfordinner #dinner #whatiatefordinner ...

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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