Paleo Bacon Spaghetti Squash Fritters

Paleo Bacon Spaghetti Squash Fritters

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  • Prep Time


  • Total Time


  • Servings



  • 3


  • cup cassava flour

  • 3

    cups cooked spaghetti squash, wrung out

  • 1

    cup raw cheddar cheese, shredded (optional)

  • 1-2

    tablespoons hot sauce (I used Frank's)

  • 6

    slices of bacon, cooked and diced

  • salt and pepper to taste

  • Fat for cooking


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!


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