Disclaimer: prepare to be amazed.
So, y’all know I’m ALL about eating ‘healthy’ food that actually tastes freaking amazing, because food is life and life is food and so on and so forth.
I’ve found that searching high and low for clean recipes that make me ECSTATIC to eat every meal has been imperative to my overall healthy/whipping-my-ass-into-shape lifestyle.
Being healthy is easy if you’re doing it right. It shouldn’t be a miserable experience.
Anywho, enter: Parmesan, Spaghetti Squash, & Quinoa Fritters.
Okay so these ARE fried (in olive oil), technically, but they’re mostly made with clean & nutrient-laden foods, so I’m going to say these fritters are ‘healthy’ for all intensive purposes.
I’m definitely going to whipping out this recipe for Thanksgiving this Thursday. My family likes to do this thing where we don’t eat anything healthy ever, so it’ll be a nice change of pace. I’ll be sure to set them right next to the fried okra or on the table reserved exclusively for pies.
WHAT YOU’LL NEED
♥ 2 eggs
♥ 2/3 cup flour ( yo girl used all-purpose Gluten-Free )
♥ 2 cups cooked spaghetti squash ( here’s how to cook it )
♥ 2 cups cooked quinoa
♥ 1/2 cup grated parmesan cheese
♥ 1/4 cup chopped spinach ( optional )
♥ 1/2 tsp salt
For Garnish: ♥ Plain Greek Yogurt ( bc it tastes like sour cream )
PS: I found so many variations of this recipe, but I’m partial to the one via Julia’s Album (<<<visit for her exact recipe here, the one below is a LITTLE different).
- In a large bowl beat the eggs ( like really… BEAT ). Add flour & continue beating until combined. To the same bowl, add spaghetti squash, quinoa, parmesan cheese, finely chopped spinach, and salt. Mix very well until all the mixture has uniform consistency. Taste & adjust seasoning if you want, but it should be just perfect. ( PS: this step takes longer than you expect! make sure the ingredients are very well combined )
- Heat a large skillet on high-medium heat until VERY hot, and only then add olive oil ( it should sizzle and smoke right away ). Using a tablespoon, spoon the batter for each fritter & drop on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes. I did about 3 fritters at a time ( PS: I liked mine to be pretty crispy, so I added olive oil for every batch and really let them fry ).
- Serve as is, or top with the dollop of Greek yogurt ( which recommended by yours truly ).
This is definitely a recipe that requires more of a time commitment than the others in my recipe index, but these fritters are so fucking good that I’m going to die. You’re going to die. They’re going to end the world because they are so amazing ( that escalated quickly ).
PS: does the word ‘fritter’ make anyone else just slightly uncomfortable? Idk why, but I really am not into that word right now.
Let me know what y’all think when you try them! xx