This is a recipe from Comfy Cook. Once in a while, I go back there and check out some of my older favorite recipes. I saw this one and thought, I should make it again. It is a clever idea and a new way to use spaghetti squash.
I love to turn food into fritters and/or muffins which is what I did with a spaghetti squash, sitting on the counter. I have mentioned that I generally have some kind of squash in the refrigerator or on the counter and decide what to do with it, after it is home. This is one of those squash. I was inspired when I saw Mark Bittman’s recipe. Here are the results.
Spaghetti Squash Fritters adapted from Mark Bittman
1 small to medium spaghetti squash
1/2 cup brown rice flour
1/2 teaspoon black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon cayenne
3 tablespoons honey or brown sugar
1/2 teaspoon cinnamon
olive oil to fry in
Prepare squash by scooping out the seeds and the strings. Roast the squash, cut side down in a 375 F oven for 45 minutes. Let cool five minutes, then scrape out the strands with a fork. (my favorite part)
Beat the eggs lightly. Mix the nutmeg, cayenne, salt, and pepper into the eggs. Add the squash to the egg mix. Add the flour to the squash and eggs, and stir together very well.
In a skillet, heat 1/4″ oil on medium-high until it shimmers. Drop a very large spoonful into the oil. It should sizzle. Fry about one minute or until the bottom is nicely brown. Carefully lift the fritter out of the oil and flip it to fry the other side. When both sides are golden brown, remove to a plate covered with paper towels and blot. Repeat until done with the entire batch.
Linked to http://www.thegirlcreative.com/ Homemaker Mondays Melt in Your Mouth Mondays,