Menu Monday – Spaghetti Squash & Bacon Fritters

SpaghettiSquashandBaconFritters

You had me at bacon!

Our Menu Monday is a delicious dish that can be eaten on the side or just as the main event.  These little fritters are a great addition to any meal!  Hope you enjoy them as much as we do!

Spaghetti Squash & Bacon Fritters

Ingredients

  • 4 cups spaghetti squash, cooked and cooled enough to handle
  • 2 eggs
  • 2 Tbs coconut flour
  • 5 slices bacon, cooked and crumbled
  • 3 green onions (the green parts), chopped small
  • 2 tsp sea salt
  • 1/2 tsp pepper (optional)
  • cooking fat, as needed (we love avocado oil)

Instructions

  1. Need to cook your spaghetti squash first? There’s a wonderful tutorial right here on the Paleo Parents blog! For recipes using pre-cooked bacon, I like to bake it – about 15 minutes at 400 degrees!
  2. Put cooked and cooled spaghetti squash in a bowl and lightly salt. Walk away for 10 minutes to let the salt draw out some of the moisture. Then, put the spaghetti squash in a nut milk bag and squeeze until most of the moisture is out. This step is vital – it helps prevent the fritters from falling apart. Watery spaghetti squash = mushy fritters. And that’s no fun. If you don’t have a nut milk bag, squeeze the squash with your bare hands (or paper towels) in a colander over the sink.
  3. Whisk eggs in a large bowl, then add bacon crumbles, green onions, coconut flour, salt, and pepper. Add cooked, wrung out spaghetti squash and mix everything.
  4. Add 2 or more Tbs of cooking fat of choice (ghee is also amazing here) to a skillet and heat over medium-high heat. Drop about 1/4 c of mixture at a time into skillet, quickly flattening with a fork or other utensil. Fry for 3-5 minutes on each side.
  5. NOTE: You can also bake these fritters if you choose. They won’t get the amazing crispy “crust”, but they still taste good! Preheat the oven to 350 degrees. Scoop about 1/4 c mixture onto parchment paper-lined baking sheet and flatten with a fork or back of a spoon. Cook for about 15 minutes

Click here for the original recipe!  Enjoy!!!

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