Paleo Recipe for Spaghetti Squash Fritters

By Melissa Joulwan, Kellyann Petrucci


[Credit: ©]
Credit: ©

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.