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SPAGHETTI SQUASH FRITTERS
Nb persons: 0
Total time: 25 minutes
|YIELDMakes about 1 dozen fritters ACTIVE TIME10 minutes (not counting time to cook spaghetti squash) INGREDIENTS|
|3 cups||cooked spaghetti squash, strands separated (from 1 large squash)|
|1/3 cup||arrowroot starch|
|1||green onion, sliced|
|4 slices||bacon, cooked and crumbled|
|1 to 2 tablespoons||coconut oil or cooking fat of your choice|
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.
Calories92Carbohydrates5 g(2%)Fat7 g(10%)Protein3 g(7%)Saturated Fat3 g(16%)Sodium124 mg(5%)Polyunsaturated Fat1 gFiber1 g(2%)Monounsaturated Fat2 gCholesterol53 mg(18%)
per serving (12 servings)
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