Bacon Spaghetti Squash Fritters

Important: Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Remove as much liquid as possibleIn a large bowl, using electric mixer, beat 3 eggs on high speed for 1-2 minutesAdd cassava flour and continue beating for about 30 seconds to combineTo the same bowl, add spaghetti squash, raw cheddar cheese, and hot sauceMix well until all the mixture has uniform consistency, add chopped bacon and mixHeat a large cast iron skillet on medium-high heat until VERY hotAdd cooking fat to hot pan (bacon fat, duck fat, coconut oil, butter)Spoon a heaping tablespoon of the batter for each fritter and drop on the skillet (~3 inches)Shape your fritter using a spatula and flattening them outCook until the bottom side of each fritter is golden brown, about 2-3 minutesFlip fritters to the opposite side, reduce heat to medium, and cook 2-3 more minutesTurn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (ensure bottom isn't burned, remove if too dark)Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).Serve and enjoy!