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Bacon and Kale Spaghetti Squash Fritters (gluten free) | www.savorylotus.com

Bacon and Kale Spaghetti Squash Fritters

  • Author: Katja from Savory Lotus
  • Yield: 12-14 fritters 1x

Scale

Ingredients

  • one medium spaghetti squash (recipe calls for 3 cups of cooked spaghetti squash)
  • 4 strips of bacon,
  • 3 packed cups of kale, ribs removed and chopped
  • 23 cloves garlic, chopped
  • 2 eggs, lightly beaten
  • 2 tbsp fresh herbs, chopped (basil, chives, parsley, dill, or cilantro)
  • 3 tbsp tapioca flour (like THIS)
  • 1/4 tsp salt
  • several grinds of fresh pepper
  • coconut oil or ghee for cooking
  • Homemade ranch dressing for dipping (get recipe HERE)

Instructions

  1. Preheat oven to 375’F. Pierce several holes into skin of uncut spaghetti squash with a knife and place onto oiled baking sheet and bake for 50-60 minutes, until slightly tender. Remove from oven and allow to cool.
  2. Chop your bacon into small pieces and cook in a large skillet over medium heat until cooked and crispy. Remove from heat and drain bacon on a paper towel. (I use kitchen shears to easily chop my bacon.)
  3. Drain most of bacon fat from skillet leaving just enough to lightly coat the bottom. Heat pan over medium heat and saute kale for 3-4 minutes until wilted and beginning to soften. Add chopped garlic half way through cooking kale.
  4. Once spaghetti squash is cool enough to handle, slice in half, remove seeds, and scrape out strands with a fork. Measure out 3 cups of spaghetti squash and place in the middle of a large, clean tea towel or cheese clothe . Fold ends up and begin to squeeze the moisture. out of the spaghetti squash. Squeeze several times to get a good amount of the water out.
  5. Place squeezed spaghetti squash into large bowl. Add cooked kale and garlic along with eggs, herbs, tapioca flour, salt and pepper. Mix to combine. Fold in bacon pieces.
  6. To cook fritters: Liberally coat a large, clean pan with fat of choice on medium heat. Scoop out 1 tablespoon-sized mounds of mixture onto hot oil, flatten a bit with spatula to make a nice patty. I fit about 4 or 5 in a large skillet at one time.
  7. Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
  8. Cool on a cooling rack so they don’t get soggy.

Notes

1. I highly recommend using fresh herbs in this recipe to create the fabulous flavor that I love. I used chives and basil, but feel free to use parsley, dill, or any other herb that you love.

2. Be sure to NOT skip the squeezing part of the recipe. I like to use a clean tea towel or unbleached cheese cloth to squeeze out the moisture from my spaghetti squash. This keeps the fritters from being soggy.

3. This recipe calls for 3 tablespoons of tapioca flour. You can substitute 1 tablespoon of coconut flour instead.