Spaghetti Squash, Quinoa & Parmesan Fritters

2 Eggs
2/3 Cup gluten free multi-purpose flour
2 cups Spaghetti Squash, cooked and drained
2 cups Quinoa, cooked
1/2 cup Parmesan Cheese, grated
1/2 cup Spinach, fresh; finely chopped
1/2 tsp Kosher Salt
2 large Scallions, chopped

Nutritional information is per each fritter. Additional items such as oil for skillet, sour cream or yogurt, have not been taken into account.

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.