Ingredients
3 cups cooked spaghetti squash, strands separated (from 1 colossal squash)
1/3 cup arrowroot starch/flour
1/2 teaspoon salt
1 inexperienced onion, sliced
4 slices bacon, cooked and crumbled
3 colossal eggs
1 to 2 tablespoons coconut oil or cooking rotund of your alternative
Preparation
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Step 1
Situation the squash in a colossal bowl. If it’s too moist, wrap it in some paper towels and squeeze out the surplus liquid.
Step 2
Add the arrowroot starch/flour, salt, inexperienced onion, and bacon and slump to mix properly.
Step 3
Hasten the eggs in a little bowl, then add them to the squash combination and slump to mix.
Step 4
Warmth a colossal skillet over medium heat. Add enough oil to coat the pan, and when it’s hot, spoon the squash combination to present fritters of your desired size; 1/4 cup per fritter works properly.
Step 5
When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the quite quite loads of side unless crisped, about 5 minutes longer. Serve hot.
