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.
Recipe information
Total Time
25 minutes
Yield
Makes about 1 dozen fritters
Ingredients
3
1
1
1
4
3
1 to 2
Need to make a substitution?
Preparation
Step 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.
Step 2
Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
Step 3
Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
Step 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; 1/4 cup per fritter works well.
Step 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.
