Spaghetti Squash Fritters (Low Carb, Gluten-Free)

Measure the cooked spaghetti squash, then put onto paper towels or a clean kitchen cloth and wring some of the water out of it. You don’t need to go overboard, just get some of the moisture out so the mixture doesn’t separate when you’re cooking the fritters.

Mix all ingredients in a medium size mixing bowl: spaghetti squash, egg, cheddar cheese, grated parmesan, parsley, onion, garlic powder, pepper, and cayenne (if using). Mix well with a fork.

Heat a large skillet over medium heat on the stove, and melt half of the butter along with half of the coconut oil. The coconut oil will keep the butter from burning.

When the pan is well heated and the butter and oil are melted and heated, start scooping batter onto the skillet to form the fritters. I use a 1-3/4 inch cookie scoop, then press the top of the fritter flat with the back of the scoop. You can use a heaping tablespoon, if you wish. You’ll need to do this in two or three batches, depending on the size of your skillet, or get two skillets going if you want to speed things up.

Cook the fritters over medium to medium-low heat, turning as soon as they are stiff enough to hold together when turned. I turn them a couple of times to keep them from burning. Everything in the fritter is already cooked, so you’re just going for texture and color to decide when they are done to your liking. The more you keep turning and cooking, the drier they will become. I like them on the moist side, so I go more for color. (They are never going to get crisp, so don’t keep cooking them thinking they will.)

When the fritters are done, transfer to a serving platter. Make the next batch, if using just one skillet. When you have them all finished and on the platter, garnish with the sliced green onion and serve.

These fritters may be frozen. I recommend putting a piece of parchment or waxed paper between each fritter so they can be separated easily. Reheat in the microwave or oven. Or defrost overnight and fry in a skillet a little before serving to heat them up again.

Yields 14 fritters.

Notes:
• The quickest and easiest way to cook a whole spaghetti squash is to poke a few holes in it (I use an ice pick), and cook in the microwave on high for 5 minutes. Roll it over and cook another 5 minutes. If it is not noticeably soft, roll it again and add 2 minutes at a time until it is. Careful cutting it open, a lot of steam is going to escape with the first cut. Cut open, scoop out the seeds, and allow to cool a bit until it’s cool enough to measure and wring some of the water out.
• The prep time on this recipe includes the time to microwave a spaghetti squash.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each fritter: Calories 38, Total Fat 2 g, Saturated Fat 1 g, Sodium 32 mg, Potassium 81 mg, Total Carbohydrate 4 g, Dietary Fiber 1 g, Sugars 1 g, Protein 1 g. Macros: 42% fat, 40% protein, 18% carbs.

© June 1, 2019 Roxana Lopez for Aunt Rocky’s.