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.
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
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.
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.
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.
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.