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
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
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.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...