SPAGHETTI SQUASH FRITTERS WITH RED ONION
Recipe by The Leek & The Carrot
Makes 10-12 fritters
Takes 1 hour, 15 minutes (much of it inactive)
Ingredients:
1 small spaghetti squash
1 red onion, peeled and diced
1 sweet pepper, seeded and diced
2 garlic cloves, minced
2/3 cup cornmeal
1/3 cup oat flour
1/2 tablespoon baking powder
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs
2 tablespoons butter, melted, plus more for griddle
Directions:
Preheat oven to 400 degrees.
Slice the squash in half lengthwise and scoop out the seeds. Put the squash cut-side down on a baking sheet and add a tablespoon or two of water. Roast for 35-40 minutes until tender.
Remove from oven and allow to cool before shredding with a fork in a large bowl. (Never made spaghetti squash before? Check out this awesome tutorial!)
Take about two cups of the shredded spaghetti squash and wrap it in cheesecloth Squeeze for 5-6 minutes until the majority of the liquid is out of it. You should have 1/2 cup of squeezed, dried spaghetti squash. Add to a medium bowl along with the red onion, pepper and garlic. Use a fork to create uniform mixture and separate the spaghetti squash as best you can.
Add cornmeal, oat flour, baking powder, salt and black pepper to squash mixture. Again use a fork to try and evenly incorporate squash into other ingredients.
Add eggs and butter and stir to combine. Mixture will be wet but batter-like.
Preheat griddle pan or large skillet over medium-high heat. Grease pan with butter and add heaping tablespoons of batter to the pan (4-5 per batch). Reduce temperature to medium and cook until nicely browned (2-3 minutes). Flip fritters and press down gently with a spatula to flatten. Cook until browned on the second side. Remove to a paper towel to drain excess grease. Repeat with remaining batter. Keep first batch of fritters in 200 degree oven if you want to keep them all warm.
Serve warm with some sort of super delicious sauce!