1 small to medium spaghetti squash
1/2 cup flour
1/2 teaspoon black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon cayenne
3 tablespoons honey or brown sugar
1/2 teaspoon cinnamon
olive oil to fry in
Prepare squash by scooping out the seeds and the strings.
Roast the squash, cut side down in a 375 F oven for 45 minutes.
Let cool five minutes, then scrape out the strands with a fork. (my favorite part)
Beat the eggs lightly.
Mix the nutmeg, cayenne, salt, and pepper into the eggs.
Add the squash to the egg mix.
Add the flour to the squash and eggs, and stir together very well.
In a skillet, heat 1/4" oil on medium-high until it shimmers.
Drop a very large spoonful into the oil. It should sizzle.
Fry about one minute or until the bottom is nicely brown.
Carefully lift the fritter out of the oil and flip it to fry the other side.
When both sides are golden brown, remove to a plate covered with paper towels and blot. Repeat until done with the entire batch.
|Bye Bye Oil|
Linked to Vegan Meatless Mondays