Tuesday, August 11, 2009

Fryin'-Up Spaghetti Squash Fritters

I haven't tried this yet, but I modified a higher carb recipe and can't wait to see if it turns out as well as I think it will.

Fryin'-Up Spaghetti Squash Fritters

1 spaghetti squash
4 eggs
1/2 cup Carb Quick bake mix
1 teaspoon black pepper
2 teaspoons ground nutmeg
1/2 teaspoon kosher salt
1 teaspoon cayenne pepper

olive oil for frying

Cut the uncooked squash lengthwise into two halves. Remove the "guts" and seeds from the center then either bake the squash, cut side down, at 375 F oven for 45 minutes or place cut-side down into a pie dish half full of water and nuke it for 10 or 15 minutes. Let cool for a few minutes and then use a fork to scrape out the squash strands into a bowl.

Beat the eggs and mix in the nutmeg, cayenne, salt, and pepper. Slowly add the squash, stir to coat well with the egg mixture. Add the Carb Quik and mix well.

Heat some oil (maybe 1/4 inch) on medium-high. Drop a large spoonful of the squash batter into the heated oil. Fry about one minute per side to brown. Remove to paper towels to drain and blot.

Finish with another light dusting of salt and cayanne pepper ... or maybe some parmesan cheese! These fritters have potential to go with so many toppings. Maybe salsa or sour cream or or or ... let me know what you come up with if you try this.

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