When I was a kid, my mom would make two types of “fritters” (or as we would call them, “patties”): tuna and squash. I would also be so giddy when she made these special patties. I’ve shared with you the squash patty recipe before, but I honestly can’t remember how my mom made the tuna ones. I guess I could just ask…but I also don’t really have a craving for them either.
The squash patties are where it’s at, though. They’re crispy and creamy and so delicious. I wanted to take the squash patty a bit further for our monthlong extravaganza: spaghetti squash fritters!
This is the first time I’ve ever used spaghetti squash for something other than a pasta replacement. I still cooked the squash the same way I always do: roasted for 25-30 minutes at 400 degrees. I let it cool and then shredded it with a fork like normal. This is where the similarities end. I knew I had to get all of the moisture out of the squash so the fritters wouldn’t just fall apart in a big mess.
Enter: my colander and my hands.
I pressed the squash into the colander as hard as I could, draining it of the moisture. I even balled it all up and squeezed; I must have gotten rid of probably an entire 1/2 cup of water!
That’s the key with these fritters. If you want them to hold up, you have to squeeze and press. I even kept squeezing the moisture out after I made them into patties. And you know what? It worked! The patties didn’t fall apart one bit. They stayed together perfectly.
Another key to making these fritters the best that they can be: bacon. Everything is better with bacon, right? Right.
I’m not sure where this sudden (see: a few years ago) resurgence of putting bacon into everything, but I’m living for it. I’m down with putting it into ANYTHING. Bacon ice cream? Count me in. Bacon fried rice? Bazinga.
I’ve been taking the easy way out by using “real” bacon bits in my recent recipes. I’m not talking those crunchy fake-bacon flavored ones, I’m talking about the ones that are real bacon pieces, already cooked, sold in the salad aisles. I don’t think I’m sacrficing any flavor and at the same time I’m saving a ton of time and cleanup on my end. It’s the best of all worlds.
Bacon, parmesan, and spaghetti squash. Those three things and you’re in for one heck of a treat. Dare I say it? Oh, why not.
These fritters are better than the squash patties I remember.
Sorry, Mom!
Bacon & Spaghetti Squash Fritters
Cheesy, bacon-filled fritters with spaghetti squash.
Ingredients
- 1 large spaghetti squash, cut in half and deseeded
- 1 TBS. olive oil
- salt & pepper
- 2 eggs
- 1/3 cup almond flour
- 1/2 cup cooked bacon, crumbled
- 1/2 cup shredded parmesan
- 3 TBS. olive oil
- Sour cream, for serving
Directions
- Preheat oven to 400 degrees. Drizzle 1 tablespoon olive oil over spaghetti squash halves and sprinkle with salt and pepper. Roast for 25-30 minutes or until spaghetti squash flakes easily with a fork. Let cool and then flake with a fork.
- Meanwhile, combine eggs, almond flour, bacon, parmesan, salt and pepper in a large bowl. Place cooked spaghetti squash in a strainer/colander and using hands, press out the moisture. You should be able to get quite a bit of moisture out of the squash.
- Stir squash into egg mixture, mixing well.
- Heat 3 tablespoons oil in a large skillet. Grab a handful of the squash mixture and press into a patty (you should be able to make 5-6 patties). Place 1-2 patties in hot oil and fry until browned on one side, 2-3 minutes. Flip and continue cooking for another 2-3 minutes or until crispy. Transfer to a plate and let drain.
- Serve fritters with sour cream.
Step-By-Step Instructions
Preheat oven to 400 degrees. Drizzle 1 tablespoon olive oil over spaghetti squash halves and sprinkle with salt and pepper. Roast for 25-30 minutes or until spaghetti squash flakes easily with a fork. Let cool and then flake with a fork.Meanwhile, combine eggs, almond flour, bacon, parmesan, salt and pepper in a large bowl.
Place cooked spaghetti squash in a strainer/colander and using hands, press out the moisture. You should be able to get quite a bit of moisture out of the squash. Stir squash into egg mixture, mixing well.
Heat 3 tablespoons oil in a large skillet. Grab a handful of the squash mixture and press into a patty (you should be able to make 5-6 patties). Place 1-2 patties in hot oil and fry until browned on one side, 2-3 minutes. Flip and continue cooking for another 2-3 minutes or until crispy. Transfer to a plate and let drain.
Serve fritters with sour cream.
This is a brilliant idea. Totally doing this for the hubs.