Spaghetti Squash Fritters
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 dozen fritters
- 1/2 teaspoon salt
- 3 large eggs
- 3 cups cooked spaghetti squash, strands separated (from 1 large squash)
- 1/3 cup arrowroot starch/flour
- 1 green onion, sliced
- 4 slices bacon, cooked and crumbled
- 1 to 2 tablespoons coconut oil or cooking fat of your choice
- Carbohydrate 5 g(2%)
- Cholesterol 53 mg(18%)
- Fat 7 g(11%)
- Fiber 1 g(2%)
- Protein 3 g(7%)
- Saturated Fat 3 g(16%)
- Sodium 125 mg(5%)
- Calories 94
Preparation Place the squash in a large bowl. If it’s too moist, wrap it in some paper towels and squeeze out the excess liquid. Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well. Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine. Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it’s hot, spoon the squash mixture to form fritters of your desired size; 1/4 cup per fritter works well. When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot. VariationsMake it a meal! Mix some already cooked chicken into the fritters and you essentially have a one-dish supper. We also love to add about 1 tablespoon hot sauce to the mixture for Buffalo-style fritters. From Weeknight Paleo: 100+ Easy and Delicious Family-Friendly Meals © 2017 by Julie & Charles Mayfield. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
Preparation Place the squash in a large bowl. If it’s too moist, wrap it in some paper towels and squeeze out the excess liquid. Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well. Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine. Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it’s hot, spoon the squash mixture to form fritters of your desired size; 1/4 cup per fritter works well. When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot. VariationsMake it a meal! Mix some already cooked chicken into the fritters and you essentially have a one-dish supper. We also love to add about 1 tablespoon hot sauce to the mixture for Buffalo-style fritters. From Weeknight Paleo: 100+ Easy and Delicious Family-Friendly Meals © 2017 by Julie & Charles Mayfield. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
