The creator of this recipe is Vered DeLeeuw, who shares many recipes featuring low-carb and gluten-free ingredients on her site, “Healthy Recipes”. She tells us “these tasty spaghetti squash fritters are the perfect low carb alternative to potato pancakes”.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 fritters
Ingredients:
1 large Egg
1/2 teaspoon Kosher salt
1/8 teaspoon Black pepper
1/4 teaspoon Garlic powder
1/8 teaspoon dried Thyme
1 heaping cup cooked Spaghetti squash, very well-drained (6 ounces)*
1/4 cup blanched Almond flour
1/4 cup grated Parmesan cheese
2 Tablespoons Butter
Sour cream, optional
Directions:
1. In a medium bowl, lightly beat the egg, kosher salt, black pepper, garlic powder, and thyme. Add the squash, the almond flour, and the parmesan. Mix well with a fork to combine.
2. Heat the butter in a large, 12-inch nonstick skillet over medium heat.
3. Spoon the spaghetti squash mixture onto the skillet, measuring 1/4 cup per fritter. Lightly flatten with a spatula.
4. Cook until golden brown, about 3 minutes per side. Flip them carefully – they’re delicate.
Serve immediately, topped (if desired) with sour cream.
*Note: The drier you can get the squash strands, the sturdier the fritters will be. Vered sometimes rolls them in a clean kitchen towel and squeezes them to get rid of excess liquid.