Squash & Rosemary Fritters

Hey guys. This recipe is a yummy snack. Originally, I had planned something fancier, but that failed, so I ended up doing this to save it, and it turned out wonderfully!

This is what I used the duck fat from this recipe for!

squash fritters

Serves 2.

You will need:

  • 1/2 medium spaghetti squash, de-seeded and roasted (like this) and shredded. Make sure you squeeze as much moisture out of it as you can! (Use paper towels)
  • 1 sprig rosemary (scrape it off the stem), or about a tablespoon
  • 1 large egg
  • 1 heaped tablespoon coconut flour
  • Salt & pepper
  • 1 tablespoon onion powder
  • 2 tablespoons duck fat 

Step one:

Mix all ingredients except duck fat in a bowl. Preheat oven to 400.

Half the mixture, lightly fry one half like hash browns in the duck fat. Recombine into the rest of the mixture.

Step two:

Prepare a greased baking tray. Shape the mixture into whatever shape you like; I do the traditional rectangles 🙂

Bake until lightly browned and crispy on the outside.

Serve with roasted veggies. I used roasted BC Golden Grape tomatoes.




Like this post? Pin it to your recipe boards!