In a colander, place the zucchini spirals and sprinkle some salt for 15 min, to drain any extra moisture. Then pat dry in a paper towel.
In a large bowl add eggs, zucchini spirals, butternut squash spirals, almond flour, mozzarella cheese, crumbled bacon, shallots, seasoning and salt and pepper.
Heat oil in a pan, using an ice cream scooper place a scoop of the mixture in the pan on medium heat.
Flatten the fritters using a spatula, and flip the fritters, cook until golden brown and ready to serve.