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Suggest a better descriptionRECIPE: Spaghetti Squash Fritters
Yield: 6 small fritters
Ingredients:
1 cup spaghetti squash strands from a cooked spaghetti squash
2 eggs
Sea salt and pepper
1-2 tsp. chopped fresh herbs, optional
1-2 Tbs. coconut oil
Instructions:
Place the spaghetti squash strands in a clean kitchen towel and squeeze out as much water as possible over the sink. The squash will reduce in volume by about half. With a fork, gently mix together the eggs and drained spaghetti squash. Season the batter with salt, pepper, and herbs.
Heat the oil in a sturdy skillet over medium high heat. Add spoonfuls of batter and cook until golden brown. Flip and cook until golden on the other side. Sprinkle warm fritters with sea salt and serve. http://buff.ly/1MPeTOa
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (245g) | ||
Recipe Makes: 1 | ||
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Calories: 98 | ||
Calories from Fat: 19 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 412.3mg | 14 % | |
Potassium 370mg | 10 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.7g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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