What a terrible recipe name. Sorry. Not really.

I’m officially back to normal life after my book tour. Grocery shopping almost every day, working out almost every day, and cuddling with Jackson more than normal people do. It’s great. And thankfully, I’m back to cooking a little bit. It’s tough when you don’t cook for a while and then you have to get your mojo back. Especially if you don’t have a mojo. Or know what a mojo is.

Speaking of mojo, my friends think I need to get a little more cynicism in my life. Because I’ve lost some of my cynical mojo. I can agree with them. I get it. But what they don’t understand is the cynical attitude that builds up inside and I just keep locked down. Because most of the frustration comes from people’s remarks about my blog. It gets a bit annoying to write and share recipes on a daily basis when I am constantly criticized no matter what I post. D*cks.

More and more I keep hearing about how people are frustrated since I don’t eat strict paleo (I’ll eat gluten free breads or a gluten free dessert) but I run a paleo blog. I get it: I’m a fake, a fraud, a liar. Minus the liar part, since I talk all about it. But I think what they probably don’t understand is their own insecurities. Because I never hear complaints from paleo bloggers or paleo experts. Nope, they don’t give a f*ck. Because they have shit to do. They don’t have time to worry about what other people are doing. Or eating. Or instagramming.

No, it’s more of the people who are newbies to paleo and are trying to be paleo perfectionists. We’ve all been there. Being obsessive compulsive about what we ate, telling friends we can’t eat their food because it’s not paleo, telling our family they should switch to paleo. We’ve all been there. But what these newbies don’t understand is THEIR BODY is different than MY BODY. And what I put in MY BODY has absolutely nothing to do with them. Nope. The food I shove in my face changes absolutely nothing in their day. They get pissed, talk sh*t, crap their bed, all for nothing. Because I keep on eating my gluten free cupcakes when I travel and I keep eating my paleo desserts whenever I please. They complain, I eat. They voice their insecurities by putting me on blast, I write. They hate me for making recipes they don’t agree with, I help change people’s lives through meals.

So let’s get something straight you little negative Nancy’s. You’re uncomfortable that I don’t eat strict paleo all of the time? Why is that? Because you do? You little liar. Or is it because I’m honest and share ideas with people who can tolerate certain foods? Wait, is it because I’ve shared over 500 FREE paleo recipes on my blog that fit your strict diet criteria?  Or do you think it’s just because you’re jealous that I’ve found something that works for my body and you haven’t? Jealousy really is a son of a b, ain’t it?

But I guess this blog post doesn’t really change much, huh? Insecure people still will hate me because I ate a gluten free muffin. I will keep eating, cooking, and writing. And now, my friends will be happy with my cynical post.

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.
Print

Zucchini Fritter Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

  • Yield: 7 1x

Ingredients

Scale
  • 2 medium zucchinis, shredded (3 cups, shredded)
  • 1/2 small yellow onion, minced
  • 1 1/2 cups almond flour
  • 2 eggs, whisked
  • 2 garlic cloves, minced
  • 1 tablespoon garlic powder
  • lots and lots of salt (don’t be shy)
  • black pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Place zucchini and yellow onion in food processor using the shredding attachment and shred. Place in a couple paper towels and squeeze out all the excess liquid. So annoying, but you have to do it!
  3. Place zucchini and onion in a bowl, mix well with almond flour, egg, garlic cloves, garlic powder, salt and pepper.
  4. Use an ice cream scoop to scoop out the mixture and place into 7 muffin cups. I used silicone muffin liners, if you don’t, be sure to heavily grease each muffin tin to keep it from sticking.
  5. Bake for 25-30 minutes.
  6. Let cool before removing from muffin tin.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

PaleOMG Zucchini Fritter Cups
______________

More Adorable Finger Food:


Grilled Mustard Sliders on top of Fritter Cups


Potato Meatloaf Cups 

______________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

141 Comments

  1. Steve says:

    Hi,

    Would anyone be able to advise if the recipe still works if I used a mixture of ground almonds and normal flour mixed together?!
    New to these recipes. Cheers for any advice?!

  2. Linda says:

    Just made these tonight. They were delicious! Thanks so much for all the recipes.

  3. Andrea says:

    I love it that you are real. I love it that you give us FREE recipes that are so tasty! I love it that I have some options that even my kids enjoy! I love it that your’e Blog,etc. is NOT paleo perfectionism–let’s face it, that’s real life! And I really love it when you speak your mind!! Keep it up






  4. Rachel says:

    I am new to Paleo and have been totally overwhelmed. I was already impressed with your site just for all the free recipes you offer. Now that I read that Blog Post – I officially LOVE your site. Thank you for all your time and all the FREE information this site has to offer!






  5. Cheryl Kane says:

    Shockingly, I’m being attacked by nonviolent vegetarians for casually mentioning that I’m even TRYING to eliminate grains and beans. What are they so afraid of?

  6. Jaime says:

    So I’m in the process of making these and my mixture is making way more than 7 fritters, but the mixture is also really crumbly. What should the consistency be? I love everything I’ve tried from this site, but I’m afraid I messed this one up a bit… The only substitution I made was coconut flour for the almond flour because I’m allergic to almond. Any thoughts?

    1. juli says:

      you can’t change almond flour for coconut flour. they are completely different consistencies. so that’s the problem with your mixture

  7. Stephanie says:

    Hi Juli,

    You are just fantastic. This was a great recipe, and a great read. I want to share this with all my friends at crossfit for the writing alone! Hope you don’t mind if we all vent using your perfectly executed rant as a blueprint. Thanks!

  8. Holly by Golly says:

    I am about two months into a wheat free journey. I have been feeling guilty about the fact that I can’t make it on just meat, veg & coconut flour. I lean Paleo and sometimes clean. And occasionally, I just flat out eat what I want. We eat over 1,000 meals a year and we each have our own chemistry set of a metabolism to balance. Meanwhile, food cannot be the enemy. I am trying to find my balance, not self righteous perfection, in my new “diet”. So, thank you for “keeping it real” and your recipe development. Count me as a new fan.

  9. Valerie says:

    This recipe is very similar to the zuchinni latkes I make that are pan fried. I love your idea of the muffin cups for ease of making them and avoiding using as much oil. I used a regular non-stick muffin tin and very generously greased it with ghee, but unfortunately they stuck like crazy. The flavor of these are great, but without the silicone baking cups they fell apart and took forever to scrub from my pan. I do appreciate the recipe, it’s delicious!