Easy Spaghetti Squash Apple Fritters (Paleo & Whole30

• Produce

  • 1/2 Apple, medium
  • 1 tbsp Onion

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Sea salt, fine-grain
  • 1 tbsp Tapioca flour

• Other

  • ½ of a small-med pre-roasted (leftover spaghetti squash (I used about 2 cups of squash
  • 1-3 tbsp refined organic coconut oil or preferred cooking fat for frying

Found on paleorunningmomma.com

Description

Ingredients

• ½ of a small-med pre-roasted (leftover) spaghetti squash (I used about 2 cups of squash)
• ½ medium apple, peeled and grated/shredded (I used Pink Lady)
• 1 tbsp grated onion
• ½ tsp fine grain sea salt
• ⅛ tsp black pepper
• 1 large egg, whisked
• 1 tbsp tapioca flour*
• 1-3 tbsp refined organic coconut oil or preferred cooking fat for frying

Directions

• Remove the spaghetti from your spaghetti squash with a fork and place in a large mixing bowl
• Add the grated apple and onion and mix
• Using paper towel, squeeze as much water as you can manage out of this mixture, then add the egg, salt, pepper, and tapioca flour if you choose to use it. Mix well with fork until all ingredients are fully combined.
• Heat a large skillet over med-med/hi heat and add a tbsp of coconut oil. Once the pan is hot, begin to spoon the spaghetti squash mixture into the pan - about ¼ cup for each fritter. Press down a bit so theyre ½ inch thick.
• Once theye browned on one side, flip and brown on the second side.
• Drain on paper towels and continue to fry in batches, adding coconut oil as you need.
• Serve right away and enjoy!