Diabetic Spaghetti Squash Fritters
Diabetic Spaghetti Squash Fritters made with almond flour, mint, and coriander. Fried until perfectly crispy on the outside yet soft and full of flavor on the inside.
Servings: 4 fritters
Calories: 131kcal
Cost: $5
Ingredients
- 1 half spaghetti squash other half can be used for other recipes noted above
- ½ teaspoon salt
- 1 egg slightly beaten
- 5 mint leaves
- ¾ cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon corriander
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoon of olive oil for frying
Instructions
- After baking the squash in the oven, let it cool for at least 10 minutes
- Using a fork scrape out the strings of squash and place them into a bowl and sprinkle with salt just to help let out the moisture.
- Let sit for another 20 minutes
- Squeeze out the water with your hands and then place squash into a seperate bowl
- Add the remaining ingredients and mix with your hands until well combined.
- Form into 4 large fritters the shape of hamburgers or you can form into 8 smaller sizes like medallions.
- Coat a frying pan with olive oil on medium heat and fry the fritters on both sides until golden and crispy, about 5 minutes per side.
- Serve with sour cream or your favourite dipping sauce.
- (See the video instructions below if further clarification is needed)
Video
Notes
Top Tip: Be careful in cutting the spaghetti squash. To minimize the rolling of the squash, place a towel on your cutting board and cut the squash on top of it.
Nutrition
Calories: 131kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Fiber: 2g | Sugar: 2g