Online Test Banks
Score higher
See Online Test Banks
eLearning
Learning anything is easy
Browse Online Courses
Mobile Apps
Learning on the go
Explore Mobile Apps
Dummies Store
Shop for books and more
Start Shopping

Paleo Recipe for Spaghetti Squash Fritters

These Paleo-friendly Spaghetti Squash Fritters are great topped with browned ground beef or lamb, served with chili or enjoyed alongside grilled meats and slow-cooked meals.

[Credit: ©iStockphoto.com/alekcey]
Credit: ©iStockphoto.com/alekcey

Garnished with parsley; not included in nutritional information

Preparation time: 10 minutes

Cook time: 5 minutes

Yield: 4 servings

1/2 onion, finely minced

1/2 cup almond flour

3 large eggs

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 spaghetti squash, roasted and shredded (about 4 cups)

1 to 2 tablespoons coconut oil

  1. In a large bowl, mix onion, almond flour, eggs, salt, and pepper with a whisk until combined. Squeeze any excess moisture from the squash with a clean dish towel or paper towels, add to the bowl, and mix well. Allow the batter to rest 10 minutes.

  2. Place 1/2 tablespoon coconut oil in a nonstick skillet and heat over medium-high heat until the oil is melted and shimmers. Swivel the pan to coat the bottom.

  3. Drop 1/4-cup servings of batter into the pan, making sure they don’t touch. Cook until browned on the bottom and starting to set, about 4 to 5 minutes. Flip gently and cook the other side until browned, an additional 3 to 4 minutes.

  4. Cook in batches, adding more coconut oil to the pan as necessary. Serve hot.

Per serving: Calories 197 (From Fat 130); Fat 14g (Saturated 5g); Cholesterol 140mg; Sodium 359mg; Carbohydrate 8g; Dietary Fiber 3g; Protein 9g.

  • Add a Comment
  • Print
  • Share
blog comments powered by Disqus
Advertisement

Inside Dummies.com

Dummies.com Sweepstakes

Win $500. Easy.