Tex-Mexy Spaghetti Squash Fritters
1/2 of a spaghetti squash, cooked (about 4 cups)
1/2 cup chickpea flour
3 green onions, chopped
1 jalapeño, chopped
1/2 cup grated Monterey Jack cheese
1/2 teaspoon cumin
1/4 teaspoon chile powder
1/4 cup oil
Sour cream, for serving
Salsa, for serving
Chopped cilantro, for serving
In a large bowl, mix the squash with the chickpea flour, onions, jalapeño, cheese, salt and spices. Taste for seasonings.
Put a little oil in a large skillet over medium-high heat.
Using a large spoon or scoop (I use #24), make your fritters by putting the balls directly into the skillet and flattening them with your fingers. Or, if you want them super crisp, use the back of your spatula. Cook until browned on both sides. Repeat with all of the mixture.
Serve with sour cream, salsa and chopped cilantro.
Makes 12 fritters.