![]() Scroll down to the recipe card for detailed instructions. If you already have cooked spaghetti squash, making these spaghetti squash fritters is as easy as can be. Olive oil is another good alternative, although personally, I prefer the taste of butter. The parmesan is especially wonderful in terms if the flavor it adds.īutter: I love cooking these fritters in butter. I also add them as flavoring agents that add great flavor to the pancakes. First, as thickening agents that make the fritters a bit sturdier. But you can also bake it in the oven.Īlmond flour and parmesan: I add these ingredients for two reasons. ![]() If you'd rather use fresh minced garlic that's fine - you can use one or two cloves, depending on how garlicky you want them to be.Ĭooked spaghetti squash: I almost always cook it in the microwave, since that's the easiest way of cooking it. Sometimes I add a little onion powder too. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the spaghetti squash fritters could end up too salty. Here's an overview of what you'll need:Įgg: I use large eggs in almost all of my recipes, this one included. The exact measurements are included in the recipe card below. You'll only need a few simple ingredients to make these tasty fritters. Their flavor actually reminds me of potato latkes - which means that these tasty fritters can be a great alternative if you're partial to crisp, warm potato pancakes. I love making them for my family because everyone enjoys them so much - they truly are wonderfully flavorful. And it's such a great alternative to high-carb side dishes.Ī fun way to use up leftover spaghetti squash is to make these tasty fritters. I love spaghetti squash! The way you can rake its flesh back and forth and create beautiful pasta-like strands is magical. Spaghetti squash fritters are wonderfully flavorful! They make a great low carb alternative to potato pancakes.
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