Bacon Spaghetti Squash & Parmesan Fritters – need I say more?
This is one of my most favorite new recipes. Kids love these! Who knew that spaghetti squash could be a kid friendly food?
To make these spaghetti squash cakes, you will need to precook the spaghetti squash in the oven as described in the instructions below. IMPORTANT STEP: After you baked the squash, cooled it, and scraped it with a fork to remove the flesh in long strands, wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.
After the above step, making these fritters is a breeze! 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:
It’s very important that you get your skillet very hot before adding oil and then fritters. If you get your skillet very hot, then the fritters will not stick no matter how soft they are. Making fritters is a lot like making crepes in terms of how hot you want to get your skillet for the very first batch of fritters. Then, after cooking for a couple of minutes, flip them over:
And cook for 1-2 more minutes more. That’s it! Little spaghetti squash cakes are done!
They are especially good when served with a dollop of Greek yogurt (or sour cream) on top:
Did you notice that the above recipe was gluten free? For more good gluten free recipes, check out my GLUTEN FREE SAVORY RECIPES board on PINTEREST: