Paleo Spaghetti Squash Fritters

Spaghetti Squash Fritters
Mark Adams
https://i1.wp.com/spryliving.com/wp-content/uploads/2017/03/Spaghetti-Squash-Fritters.jpg?resize=150%2C150
  • Yield: 1 dozens
  • Prep: 10 minutes
  • Cook: 25 minutes

Heads up! This recipe calls for already cooked spaghetti squash, so cut back on prep work by roasting it ahead of time.

Ingredients

3cups cooked spaghetti squash, strands separated (from 1 large squash)
1/3cup arrowroot starch/flour
1/2teaspoon salt
1 green onion, sliced
4slices bacon, cooked and crumbled
3large eggs
1 to 2tablespoon coconut oil or cooking fat of your choice

Instructions

  1. Place the squash in a large bowl. If it’s too moist, wrap it in some paper towels and squeeze out the excess liquid.
  2. Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
  3. Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
  4. 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; ¼ cup per fritter works well.
  5. 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.

VARIATIONS: Make 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.

 

Reprinted with permission from Weeknight Paleo © 2017 by Julie and Charles Mayfield, WilliamMorrow, an imprint of HarperCollins Publishers.