SPAGHETTI SQUASH FRITTERS
These tasty spaghetti squash fritters are the perfect low carb alternative to potato pancakes.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- In a medium bowl, lightly beat the egg, kosher salt, black pepper, garlic powder, and thyme. Add the squash, the almond flour, and the parmesan. Mix well with a fork to combine.
- Heat the butter in a large, 12-inch nonstick skillet over medium heat.
- Spoon the spaghetti squash mixture onto the skillet, measuring 1/4 cup per fritter. Lightly flatten with a spatula. Cook until golden brown, about 3 minutes per side. Flip them carefully - they're delicate.
- Serve immediately, topped (if desired) with sour cream.
Nutrition Facts : ServingSize 2 fritters, Calories 289 kcal, Carbohydrate 9 g, Protein 11 g, Fat 24 g, SaturatedFat 10 g, Sodium 524 mg, Fiber 2 g, Sugar 3 g
SPAGHETTI SQUASH FRITTERS
These spaghetti-squash pancakes, speckled with crisp bacon, are both paleo-friendly and gluten-free.
Provided by Julie Mayfield
Categories Dinner Side Squash Bacon Paleo Wheat/Gluten-Free HarperCollins
Yield Makes about 1 dozen fritters
Number Of Ingredients 7
Steps:
- 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.
SPAGHETTI SQUASH FRITTERS WITH SRIRACHA MAYONNAISE
Found this on recipes.com. It is a great Cooking Light recipe. Add meat or cheese to the fritters for the not-as-healthy take (I added Sausage, Mozzarella and Prosciutto) on the recipe. Add sour cream to the mayo to lessen the heat of the sauce if you like. One tip, make sure you use a non-stick pan for the fritters and some Pam. It definitely makes things easier. Enjoy!
Provided by Devin Caputo
Categories Vegetable
Time 55m
Yield 2 Fritters, 5 serving(s)
Number Of Ingredients 13
Steps:
- 1. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, in a microwave-safe bowl. Cover with a damp paper towel. Microwave at HIGH 20 minutes or until tender. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghettilike strands to measure 4 cups.
- 2. Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a clean dish towel; squeeze until barely moist. Coarsely chop squash mixture, and place in a large bowl. Add panko and next 4 ingredients (through baking powder), and toss well to combine. Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Gently fold egg whites into squash mixture.
- 3. Fill a 1/4-cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan, and swirl to coat. Add 5 patties to pan; cook 3 minutes on each side or until browned. Remove patties from pan; keep warm. Repeat the procedure with remaining 1 1/2 teaspoons oil and squash patties.
- 4. Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.
Nutrition Facts : Calories 174.2, Fat 6.9, SaturatedFat 1.4, Cholesterol 3.6, Sodium 259.6, Carbohydrate 24.2, Fiber 1.6, Sugar 1.4, Protein 6.5
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