Bacon-Spaghetti Squash Fritter:
4 Cups of cooked Spaghetti Squash
6 Slices of Farmland Bacon, cooked, chopped, fat reserved
4 Green Onions, white part, sliced thin
2 Eggs, lightly beaten
1/2 Cup of Parmesan Cheese, grated
1/3 Cup of All-Purpose Flour
2 Roasted Red Peppers, fresh or jarred
4 Plum Tomatoes, roasted, skins removed
3/4 Cup of Almonds, toasted
4 Cloves of Garlic, Roasted
2 Tablespoons of Sherry Vinegar
2 Teaspoons of Smoked Paprika
1/2 Teasoon of Cayenne Pepper
1/2 Cup of Olive Oil
Salt and Pepper, to taste
Bacon–Spaghetti Squash Fritter:
1. Place spaghetti squash in large bowl. Add bacon, green onions, eggs and cheese. Stir to combine. Add flour and mix until combined. Form into patties and reserve.
2. Heat large sauté pan over medium-high heat. Add 2 Tbsp. reserved bacon fat. Add fritters in batches and cook until well browned on both sides.
1. Place all ingredients except oil, salt and pepper in food processor and pulse to combine. Slowly add in olive oil and season with salt and pepper.