Spaghetti Squash Fritters from Weeknight Paleo
We’re excited to introduce a new cookbook that is perfect for kicking off 2017 in a healthy way. Weeknight Paleo by Charles and Julie Mayfield, two big voices in the paleo world, is packed with easy, delicious, quick, family-friendly Paleo recipes, featuring plenty of lean proteins, fruits, vegetables, and healthy fats.
Julie and Charles Mayfield began living a Paleo lifestyle in 2009 and haven’t looked back since. Weeknight Paleo presents a range of delicious fun and fast recipes, featuring meals such as Oven-Roasted Steaks with Broccoli and Cauliflower, Shrimp and Grits, Mashed Sweet Potatoes, Carrot Salad, and Flourless Chocolate Mini Cakes. For those new to Paleo or in need of a refresher, the Mayfields list the equipment, appliances, and pantry staples you’ll need to set up a Paleo kitchen, and provide prep tips, meal plans, and shopping lists to organize weekly meals.
Today we’re sharing a delicious and easy recipe from the cookbook for Spaghetti Squash Fritters. These fritters are packed with flavor and have the perfect amount of crunch from bacon and onion. We love eating them for dinner!
Weeknight Paleo goes on sale February 21st. Pre-order a copy from your favorite retailer today.
Spaghetti Squash Fritters
This recipe is inspired by one in Mollie Katzen’s book The Vegetable Dishes I Can’t Live Without. Heads up! This recipe calls for already cooked spaghetti squash. — JULIE
MAKES ABOUT 1 DOZEN FRITTERS
PREP TIME: 10 MINUTES (NOT COUNTING TIME TO COOK SPAGHETTI SQUASH)
TOTAL TIME: 25 MINUTES
- 3 cups cooked spaghetti squash, strands separated (from 1 large squash)
- ¹⁄³ cup arrowroot starch/flour
- ½ 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
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.