Game Day Zucchini Fritters

May 03, 2020

The Super Bowl is almost here... ..

 As New Englanders, we're obviously big supporters Tom Brady (the GOAT) and the Pats! What side are you on?

Super Bowl parties usually mean lots of pizza, beer, nachos, and wings dipped in blue cheese...and there's absolutely NOTHING wrong with that. However, we do have this thing for upgrading guilty pleasure meals to delicious dishes with healthy ingredients whenever we can.

That's exactly what's happening here with these GAME DAY ZUCCHINI FRITTERS. In all honesty...I definitely burnt my batch a little bit. But it worked out well because they were really crunchy and delicious. Instead of making my own dip, I was lazy and bought the Siete Cashew Nacho Dip. All around this required very minimal work!

This recipe inspired by the recipe curator queen, Rachl Mansfield, with our own little twist!


  • 2 large organic zucchini

  • 4 tablespoons Trader Joe's Everything But the Bagel Seasoning

  • 1/4 cup almond flour

  • 1/4 cup coconut flour

  • 1/4 cup tapioca flour

  • 2 pasture-raised/organic eggs

  • Avocado oil (you need an oil with a high smoke point!)


  1. Give your zucchini a good wash under some water. Slice the zucchini into 1/4 inch rounds.

  2. In a small bowl, whisk the 2 eggs.

  3. In a separate, shallow bowl combine your dry ingredients and mix well: flours + Everything But the Bagel Seasoning.

  4. Place a large skillet over medium heat and add a good coating of avocado oil (about 2 TBSP).

  5. Individually dip each zucchini round into the egg mixture first, then into the dry flour mixture, and lastly onto your heated skillet. Cook for about 1-2 minutes (when it starts to brown), and flip to the other side and cook for another 1-2 minutes.

  6. Repeat until all zucchini are taken care of. With each batch, make sure you are adding more avocado oil to keep the pan nice and greasy.

  7. Once done, let the fritters cool on a paper towel.

  8. Serve with a dip of your choice :) I chose the Siete Nacho Cashew dip.

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