There are so many wonderful flavors of squash available in the summer and fall. In fact, there are so many varieties that you may be a little intimidated. Fritters are a great way to introduce squash to those picky eaters in your family. Plus, these have bacon and cheese mixed in. Who could say no!
Keto Spaghetti Squash Fritters
2c spaghetti squash (about half of a large squash), cooked and drained*
2 eggs
1/2c Parmesan cheese, grated
1/4c bacon bits or crumbled bacon
1/4c almond flour
1 small onion, minced
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper (check out these cute mini measuring spoons)
3T olive oil
OPTIONAL COATING
1/2c crushed pork rinds
TOPPING
1/4c sour cream or Greek yogurt
2 green onions, sliced
2T bacon bits or crumbled bacon
1. In a medium bowl, mix all ingredients for fritters except oil.
2. Heat olive oil on medium-high in a large skillet.
3. Form mixture into three inch patties about 1/2 inch thick, it should make about 8 fritters. (coat them with pork rinds, if desired)
4. Carefully place each patty into the hot oil. Do not overcrowd the pan, you might need to cook them in two batches.
5. Cook for 2-3 minutes, or until golden brown, then flip over and cook for another 2-3 minutes.
6. Remove from pan and place onto a paper towel lined plate to remove excess oil. Garnish and serve immediately. Enjoy!
Who doesn't love fried food!
*NOTE: To prepare the spaghetti squash, slice in half and remove seeds with a spoon. You can roast the squash in the oven or steam it in a colander until tender. Let it cool and then rake it with a fork. Discard shell and place meat in a fine strainer or colander lined with cheesecloth for several hours or overnight in the fridge even. To use immediately, press a paper towel over the top of meat to squeeze out excess water. The drier your squash the better your fritter will hold it's shape.
TIPS: Try these with different squash, cheese and herb combos - like goat cheese and zucchini topped with pine nuts or butternut squash with Gruyere and thyme - get creative!
Recipe inspired by juliasalbum.com
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