Spaghetti Squash Fritters With Sriracha Mayonnaise Recipes

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SPAGHETTI SQUASH FRITTERS



Spaghetti Squash Fritters image

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

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

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.

FAST AND EASY SPAGHETTI SQUASH FRITTERS



Fast and Easy Spaghetti Squash Fritters image

I came up with this in an effort to convince my family to like Spaghetti Squash... It worked! We're all hooked!

Provided by Foodiemama13

Categories     Vegetable

Time 42m

Yield 12 serving(s)

Number Of Ingredients 8

1 large spaghetti squash
1/2 cup green onion
2 eggs
2 tablespoons fresh garlic
1 teaspoon dill weed
1 teaspoon red pepper flakes
1/3 cup panko breadcrumbs (optional)
2 tablespoons olive oil, for pan frying

Steps:

  • The best way to cook Spaghetti Squash is to stab it a few times with a small knife. Microwave on High for 7 minutes, roll it over, and nuke til it gives when you push on it (about 7 minutes depending on the size of your squash). Cool til you can handle it. Chop off the stem end, cut lengthwise, scoop out the fibers and the seeds. With a fork, scrape out the spaghetti. Mix with all other ingredients and pan fry by large spoonfuls til crispy and golden brown. Warning -- These are addictive!

Nutrition Facts : Calories 46.3, Fat 3.3, SaturatedFat 0.6, Cholesterol 31, Sodium 18.6, Carbohydrate 3.3, Fiber 0.2, Sugar 0.2, Protein 1.4

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