Ingredients
Scale
- 1 medium Spaghetti Squash, cooked, and shredded from skin
- 1 egg
- 1 cup flour
- 1/2 cup grated or diced pecorino
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 T parsley, chopped
Instructions
- To cook spaghetti squash, cut in half and remove the seeds. You can either lay halves cut side down on a baking sheet and roast for 45-60 mins at 375 or lay cut side down on a microwave safe plate and microwave for 15-20 mins. Shred and add to a bowl, let cool to room temp.
- Once squash is cool, add the remaining ingredients and mix well. This will form a thick batter and will be speckled with the herbs and have texture of the squash strands running through it. For picky kiddos- You can blend all of the ingredients to make a smooth, more pancake like batter- both are equally delicious.
- Preheat the Char-Griller Flat Iron Griddle to medium heat. Add 1-2 T of oil to the surface and rub evenly with a towel. Let the griddle heat up for about 5 minutes, and then add dollops of fritter batter to the surface, about ¼ cup in each fritter. Reduce heat to low, and let cook for 5 minutes. Flip, and finish cooking for another 5 minutes. The fritters will be crispy on the outside and melty on the inside. Serve while hot! Enjoy!