Post by Loupy on Sept 14, 2014 11:20:58 GMT -7
Bacon, Spaghetti Squash, and Parmesan Fritters
From: Julia @ juliasalbum.com/
The recipe required 3 CUPS COOKED spaghetti squash. First 3 steps describe how to cook spaghetti squash (this can be done 1 or more days in advance):
This is one of my most favorite new recipes. Kids love these! Who knew that spaghetti squash could be a kid friendly food?
So delicious and easy to make! Just mix the pre-cooked spaghetti squash with eggs, bacon, freshly grated Parmesan cheese, a little bit of flour, and drop them by tablespoonfuls onto a heated frying skillet. They are especially good when served with a dollop of Greek yogurt (or sour cream) on top.
Total Time: 40 minutes
Yield: 8 fritters
Ingredients
2 eggs
1/3 cup flour (for gluten free version, use multi-purpose gluten-free King Arthur flour)
3 cups spaghetti squash, cooked (see below)
1/2 cup Parmesan cheese, freshly grated
1/4 + 1/8 teaspoons salt
3 green onions, chopped
5 bacon strips, cooked, drained of fat, and chopped
For garnish:
2 green onions, chopped
dollop of Greek Yogurt
Instructions
For the squash
Preheat oven to 425 Fahrenheit.
Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half.
Spray oil over the cut sides of the squash.
Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
Bake for about 30-40 minutes.
Remove it from the oven when it's cooked through and soft, and let it cool.
Flip the squash so that cut side faces up – that will speed up the cooling.
After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
Let it cool.
Cooked spaghetti squash can be refrigerated for 5 days.
I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters
Now, on to how to make fritters:
In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes.
Add flour and continue beating for about 30 seconds to combine.
To the same bowl, add spaghetti squash, Parmesan cheese, 3 chopped green onions, and 1/4 + 1/8 teaspoons salt.
Mix very well until all the mixture has uniform consistency.
Add chopped bacon and mix.
Taste and adjust seasoning, if necessary, even though it should be just perfect.
Heat olive oil in a large skillet on high-medium heat until hot.
Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet.
Using a spatula, correct the shape of each fritter, making it flatter and rounder.
Cook until the bottom side of each fritter is golden brown, about 1-2 minutes.
Reduce heat to medium.
Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes.
Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately).
Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).
Serve as is, or top with the dollop of Greek yogurt and chopped green onions (delicious if served this way!).
Nutritional Information
Calories: 129
Total Fat 8.4g
Sat. Fat 3.2g
Cholesterol 45mg
Sodium 343mg
Potassium 89mg
Total Carbs 6.8g
Protein 6.9g
From: Julia @ juliasalbum.com/
The recipe required 3 CUPS COOKED spaghetti squash. First 3 steps describe how to cook spaghetti squash (this can be done 1 or more days in advance):
This is one of my most favorite new recipes. Kids love these! Who knew that spaghetti squash could be a kid friendly food?
So delicious and easy to make! Just mix the pre-cooked spaghetti squash with eggs, bacon, freshly grated Parmesan cheese, a little bit of flour, and drop them by tablespoonfuls onto a heated frying skillet. They are especially good when served with a dollop of Greek yogurt (or sour cream) on top.
Total Time: 40 minutes
Yield: 8 fritters
Ingredients
2 eggs
1/3 cup flour (for gluten free version, use multi-purpose gluten-free King Arthur flour)
3 cups spaghetti squash, cooked (see below)
1/2 cup Parmesan cheese, freshly grated
1/4 + 1/8 teaspoons salt
3 green onions, chopped
5 bacon strips, cooked, drained of fat, and chopped
For garnish:
2 green onions, chopped
dollop of Greek Yogurt
Instructions
For the squash
Preheat oven to 425 Fahrenheit.
Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half.
Spray oil over the cut sides of the squash.
Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
Bake for about 30-40 minutes.
Remove it from the oven when it's cooked through and soft, and let it cool.
Flip the squash so that cut side faces up – that will speed up the cooling.
After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
Let it cool.
Cooked spaghetti squash can be refrigerated for 5 days.
I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters
Now, on to how to make fritters:
In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes.
Add flour and continue beating for about 30 seconds to combine.
To the same bowl, add spaghetti squash, Parmesan cheese, 3 chopped green onions, and 1/4 + 1/8 teaspoons salt.
Mix very well until all the mixture has uniform consistency.
Add chopped bacon and mix.
Taste and adjust seasoning, if necessary, even though it should be just perfect.
Heat olive oil in a large skillet on high-medium heat until hot.
Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet.
Using a spatula, correct the shape of each fritter, making it flatter and rounder.
Cook until the bottom side of each fritter is golden brown, about 1-2 minutes.
Reduce heat to medium.
Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes.
Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately).
Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).
Serve as is, or top with the dollop of Greek yogurt and chopped green onions (delicious if served this way!).
Nutritional Information
Calories: 129
Total Fat 8.4g
Sat. Fat 3.2g
Cholesterol 45mg
Sodium 343mg
Potassium 89mg
Total Carbs 6.8g
Protein 6.9g
