MAKES: 8 fritters | PREP TIME: 30 minutes | COOK TIME: 20 minutes
1 small spaghetti squash (about 2 pounds/910 grams)
2 cups (200 grams) finely chopped, leftover Lemon Rosemary Roasted Chicken (see here)
½ cup (60 grams) finely chopped yellow onion
1 cup (100 grams) blanched almond flour
2 large eggs
½ teaspoon garlic powder
pinch of coarse sea salt
pinch of freshly ground black pepper
2 to 3 tablespoons bacon fat or coconut oil
- Preheat the oven to 400°F (205°C).
- Cut the spaghetti squash in half lengthwise and place it cut side down on a rimmed baking sheet. Bake for 25 to 30 minutes, or until soft to the touch. Remove from the oven and let rest until cool enough to handle, then use a spoon to scoop out and discard the seeds. Use a fork to remove the spaghetti squash strands. Measure out 2 cups (280 grams) of the strands and place them in a large bowl.
- To the squash, add the chicken, onion, almond flour, eggs, garlic powder, salt, and pepper. Mix well and form 8 patties, similar in shape to burger patties.
- Heat 1 tablespoon of the bacon fat in a large sauté pan over medium heat. Add 2 to 3 patties to the pan and cook on both sides for a total of 4 to 5 minutes. Do not crowd the pan. Repeat with the rest of the patties, adding more oil to the pan as needed, until all the patties have been cooked.