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.