Easy Spaghetti Squash Apple Fritters {Paleo & Whole30}

By MaryEllen

Ingredients

• 1 /2 of a small-med pre-roasted leftover spaghetti squash (I used about 2 cups of squash)
• 1 /2 medium apple peeled and grated/shredded (I used Pink Lady)
• 1 tbsp grated onion
• 1 /2 tsp fine grain sea salt
• 1 /8 tsp black pepper
• 1 large egg, whisked
• 1 tbsp tapioca flour*
• 1 -3 tbsp refined organic coconut oil or preferred cooking fat for frying

Details

Adapted from paleorunningmomma.com

Preparation

Step 1

Instructions

Remove the "spaghetti" from your spaghetti squash with a fork and place in a large mixing bowl and "drain" the squash by squeezing out any excess moisture using a paper towel.

Squeeze out excess moisture from the apple and onions as well, then add the grated apple and onion and mix with the squash.

Once again, using paper towel, squeeze as much water as you can manage out of this mixture (yes, a lot of draining but it's worth it!), then add the egg, salt, pepper, and tapioca flour if you choose to use it. Mix well with fork until all ingredients are fully combined.

Heat a large skillet over med-med/hi heat and add a tbsp of coconut oil. Once the pan is hot, begin to spoon the spaghetti squash mixture into the pan - about 1/4 cup for each fritter. Press down a bit so they're 1/2 inch thick.

Once they'e browned on one side, flip and brown on the second side.

Drain on paper towels and continue to fry in batches, adding coconut oil as you need.

Serve right away and enjoy!