Spaghetti Squash, Quinoa & Parmesan Fritters
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 Eggs2/3 Cup gluten free multi-purpose flour2 cups Spaghetti Squash, cooked and drained2 cups Quinoa, cooked 1/2 cup Parmesan Cheese, grated 1/2 cup Spinach, fresh; finely chopped1/2 tsp Kosher Salt2 large Scallions, chopped
In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. To the same bowl, add spaghetti squash, quinoa, Parmesan cheese, finely chopped spinach, chopped scallions, and 1/2 teaspoon of salt. Mix very well until all the mixture has uniform consistency. Taste and adjust seasoning, if necessary, even though it should be just perfect.
Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away. Using a 1/4 cup cookie scoop, drop a scoop of the batter for each fritter on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes. When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping. Cook the fritters on the second side for 2-3 more minutes (check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately). Do 4 fritters at a time.
Serve with a dollop of sour cream or plain Greek yogurt and a sprinkling of additional chopped scallions.
Serving Size: Makes 18 fritters
Number of Servings: 18
Recipe submitted by SparkPeople user SAWILDE.
Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away. Using a 1/4 cup cookie scoop, drop a scoop of the batter for each fritter on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes. When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping. Cook the fritters on the second side for 2-3 more minutes (check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately). Do 4 fritters at a time.
Serve with a dollop of sour cream or plain Greek yogurt and a sprinkling of additional chopped scallions.
Serving Size: Makes 18 fritters
Number of Servings: 18
Recipe submitted by SparkPeople user SAWILDE.
Nutritional Info Amount Per Serving
- Calories: 80.6
- Total Fat: 2.0 g
- Cholesterol: 22.9 mg
- Sodium: 128.4 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.0 g
- Protein: 3.8 g
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