4-5slicesbacon, cooked, drained of fat, and finely chopped (1/4 cup)
2tablespoonchives, finely minced
1-3tbspghee, refined organic coconut oil or preferred cooking fat for frying
Options to add:
¼cupparmesan cheese, freshly grated
¼teaspoonchipotle powder
Cook in bacon fat for extra flavor
Instructions
Remove the "spaghetti" from your spaghetti squash with a fork and place in a large mixing bowl.
Add the mound of squash to a clean kitchen towel (or a few paper towels) and squeeze out any excess moisture. Really give it some good squeezes. Don’t skip this step, it’s worth it for finished product - you will be surprised how much excess liquid comes out. Add the garlic and onion, power salt, pepper, and coconut flour. Add in the whisked eggs, the bacon and the chives.
Mix really well with fork until all ingredients are fully combined.
Using your hands, form into 12 equally sized patties, made with approximately 1/4 cup of the mixture each.
Flatten and place on a parchment lined baking sheet. Continue forming until all are ready to be cooked.
Heat a large skillet over medium high heat and add your ghee or coconut oil. Once the pan is hot, please the fritters in.
Once they'e browned on one side, flip and brown on the second side.
Drain on paper towels and continue to fry in batches, as necessary, adding more cooking oil as needed.
Serve right away with the avocado lime dipping sauce and enjoy!