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Spaghetti Squash Fritters

As Demonstrated at the Sonoma County Harvest Fair 

Spaghetti Squash Fritters With Basil Aioli and Tomato Coulis by Lisa Hemenway

  • 4 cups cooked spaghetti squash
  • ˝ bunch chives
  • pinch nutmeg
  • pinch white pepper
  • 2 tbls. minced onion
  • ˝ cup corn flour
  • 1 tsp baking powder
  • 2 large eggs
  • kosher salt and fresh ground pepper
  • Clarified butter

Bake squash as per directions on squash.
Take the spaghetti like strands and place in a mixing bowl.
Mix corn flour and baking powder, salt and pepper.
Mix onion, chives, eggs and squash.
Combine wet ingredients with dry ingredients and drop by spoonfuls onto sauté pan.
Serve with basil aioli and tomato coulis.

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