Bacon Spaghetti Squash Fritters
Try this Bacon Spaghetti Squash Fritters recipe, or contribute your own.
Try this Bacon Spaghetti Squash Fritters recipe, or contribute your own.
- Carbohydrate 5.95528125 g
- Cholesterol 1.8375 mg
- Fat 0.555375 g
- Fiber 0.81374998614192 g
- Protein 1.90415625 g
- Saturated Fat 0.287775 g
- Serving Size 1 1 Serving (104g)
- Sodium 205.081946614583 mg
- Sugar 5.14153126385808 g
- Trans Fat 0.0497343749999999 g
- Calories 34 calories
Step-by-step
- Important: Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Remove as much liquid as possible
- In a large bowl, using electric mixer, beat 3 eggs on high speed for 1-2 minutes
- Add cassava flour and continue beating for about 30 seconds to combine
- To the same bowl, add spaghetti squash, raw cheddar cheese, and hot sauce
- Mix well until all the mixture has uniform consistency, add chopped bacon and mix
- Heat a large cast iron skillet on medium-high heat until VERY hot
- Add cooking fat to hot pan (bacon fat, duck fat, coconut oil, butter)
- Spoon a heaping tablespoon of the batter for each fritter and drop on the skillet (~3 inches)
- Shape your fritter using a spatula and flattening them out
- Cook until the bottom side of each fritter is golden brown, about 2-3 minutes
- Flip fritters to the opposite side, reduce heat to medium, and cook 2-3 more minutes
- Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (ensure bottom isn't burned, remove if too dark)
- Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).
- Serve and enjoy!
Crisp exterior edges give way to a tender, steaming interior laced with sharp cheddar and smoky pork. Achieving this textural contrast requires strict adherence to moisture control and thermal management. Squash strands inherently hold an abundance of water. Squeeze cooked portions tightly inside clean, lint-free flour sack towels rather than paper towels to extract maximum liquid without tearing the paper. If a hand-held electric mixer is unavailable for whipping the eggs and cassava flour, use a balloon whisk vigorously for two minutes to incorporate enough air to bind the batter properly.
Thermal Management in Cast Iron
A heavy cast-iron skillet retains heat better than standard aluminum pans, which prevents the temperature from dropping when cold batter hits the surface. Heat the skillet over medium-high heat until a drop of water evaporates instantly upon contact. Add rendering fat such as duck fat or bacon grease before dropping the batter. Shape each mound into a three-inch circle using the back of a spoon. Lower the heat to medium only after the initial flip to prevent the exterior from burning before the center cooks through. Letting the finished cakes rest in the unheated pan for three minutes crisps the crust further.Dietary Adjustments
Cassava flour serves as a grain-free binder here, but all-purpose flour works at a one-to-one volumetric substitution ratio if dietary restrictions permit. Omit the cheddar cheese entirely without altering the structural integrity of the cakes if dairy causes sensitivities.
