Name: Bacon and Chive Spaghetti Squash Fritters
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 15 fritters
Ingredients: 1 spaghetti squash; Kosher salt and freshly ground black pepper; Olive oil, for drizzling; 2 large eggs; 1/3 cup all-purpose flour; 1/2 cup freshly grated Parmigiano-Reggiano; 3 green onions, finely chopped; 5 strips bacon, cooked crisp and finely chopped; 2 tablespoons avocado oil; 1 tablespoon unsalted butter; 1 tablespoon real maple syrup; 1/2 teaspoon chili powder; 1/2 cup pepitas; Kosher salt; Finely chopped fresh chives, for serving; Dollop crème fraîche, for serving

Directions

For the fritters: Preheat the oven to 425 degrees F.
Using a sharp knife, carefully trim both ends of the squash, then cut in half lengthwise. Scrape out the seeds. Sprinkle the inside of the squash with salt, pepper and a drizzle of olive oil. Place both halves, cut side down, on a baking sheet and bake until tender, 30 to 40 minutes.
For the toppings: Meanwhile, prepare the candied pepitas. In a small skillet over medium heat, melt together the butter, maple syrup and chili powder. Add the pepitas and toast until the seeds are caramelized, 3 to 4 minutes. Remove from the heat and transfer to a parchment lined plate. Sprinkle with a pinch of salt.
For the fritters: Remove the squash from the oven and flip both halves over to cool. Using a fork, scrape the squash to remove the flesh in long strands, then transfer to a bowl. Take a clean kitchen towel and place the squash within, then wring out all of the liquid possible. (The dryer the squash, the crispier the fritter.) Set aside.
Using an electric mixer, beat the eggs on high speed for about 1 minute, then add the flour. Continue mixing for another 30 seconds to combine. Add the prepared squash, cheese, green onions and salt to taste. Beat until the mixture has a uniform consistency. Fold the bacon into the mixture.
Heat a large skillet over medium-high heat until hot, then add the avocado oil. Using a 1/4-cup measuring cup, scoop out the mixture, only filling the measuring cup about halfway, then add to the skillet, lightly pressing down on each fritter and making sure to leave enough space between each one (cook about 4 fritters at a time). Reduce the heat to medium and cook until golden brown and crispy, 1 to 2 minutes per side. Remove the fritters to a paper towel-lined plate to drain any excess grease. Sprinkle with the pepitas and chives and serve dolloped with crème fraîche.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Bacon and Chive Spaghetti Squash Fritters

Ingredients

Fritters:

Toppings:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages