Spaghetti Squash Fritters

Ingredients for Spaghetti Squash Fritters

• 725ml cooked spaghetti squash, strands separated (from 1 large squash)

• 40g arrowroot starch/flour

• 1/2 teaspoons salt

• 1 spring onion, sliced

• 4 slices bacon, cooked and crumbled

• 3 large eggs

• 1 to 2 tablespoons coconut oil or cooking fat of your choice

How to make Spaghetti Squash Fritters

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, spring 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; 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.