Paleo Bacon Spaghetti Squash Fritters

By ROBandSEAN

Ingredients

• 3 eggs
• 1/3 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

Details

Servings 8
Preparation time 10mins
Cooking time 25mins
Adapted from civilizedcavemancooking.com

Preparation

Step 1

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!