There are times in life when a little bacon is in order: this is one of them. Of course, if you are vegetarian you can completely leave it out of this recipe for spaghetti squash fritters, but this seems to be a case of ‘a little goes a long way’ in the splurge department. As with all of my recipes, I tried making this as lean as possible while giving it a heap of flavour.
I experimented with a lot of variables (some good, some NOT), and found that there is a reason that the term ‘fritter’ = fried (actually looked it up). According to Wikipedia it also means ‘to waste little by little’: what a coincidence, I ALSO managed to do that with my entire day! Ok, back on track. I mention this only because you do need a bit extra oil to get these crispy. Completely up to you, but I’m personally not afraid of using a bit of oil and cutting back elsewhere to balance it all out.
No matter what you do, these won’t stay crispy for long given the moisture content of the squash, so eat them ASAP. If you enjoy them half as much as I did that won’t be an issue! I’m not done experimenting as I have a couple more tricks up my sleeve, I will keep you posted if I discover any new and genius tweaks to the recipe!
- 4 cups cooked spaghetti squash (see below on how to prepare the squash)
- 2 eggs
- 1/2 cup flour (can substitute gluten-free flour blend – I recommend Patricia Chuey’s)
- 2 Tbsp. corn starch
- 1/2 tsp. salt
- 1/4 tsp. fresh ground pepper
- 5 slices good quality bacon, diced and cooked
- 1/3 cup chives, finely cut (reserve 2 Tbsp. for garnish)
- olive oil for frying
- 2% plain Greek yogurt or sour cream
- To cook the squash (you will need a full medium squash), pre-heat the oven to 350F and oil a large baking pan or cookie sheet. Cut the squash in half length ways, and remove the seeds and stringy fibres.
- Place the squash face down on the pan or sheet, and bake for approximately 40 minutes or until a knife inserted into the skin of the squash easily penetrates it with little resistance. You can flip one over and test it with a fork if you aren’t sure, just be careful!
- Once cool enough to handle, remove the squash with a large spoon onto another cookie sheet lined with a clean dish towel. Spread the squash out over the towel and place another towel on top and gently pat to remove excess moisture.
- In a large bowl, whip the eggs with a whisk and slowly add the flour and corn starch while beating. Stir in the salt, pepper, bacon, and chives, and fold in the squash. Gently mix until the squash is evenly coated with the batter.
- In a large heavy frying pan, heat about 2 Tbsp. of olive oil over medium heat. Once the oil is hot, spoon the batter in heaping tablespoon portions onto the pan, leaving enough room between each fritter to flip them and evening them out with the back of the spoon if needed.
- Cook for about 3-4 minutes or until nicely browned on one side, then flip and do the same on the other side. Repeat, adding more oil as needed, until all fritters have been cooked.
- Serve immediately with a dollop of Greek yogurt or sour cream and a sprinkle of chopped chives.
Serving suggestions – these could compliment any meal (breakfast, lunch or dinner):
- Beside some poached or scrambled eggs (perhaps with some goat cheese and chives) instead of hash-browns with a fruit salad
- Light lunch paired with a soup or spinach or kale salad
- Appetizer on it’s own: I would just make them quite small and you could make the batter ahead.
- Side dish for dinner alongside a pork tenderloin for instance (options are endless here)