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Spaghetti Squash Fritters with Basil Aioli

Submitted by: Mary on 09/18/2003
1455 views
2.66 avg rating
179 votes
 
 
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Ingredients

4 C Cooked spaghetti squash
1/2 Bunch fresh chives
Pinch of nutmeg
Pinch of white pepper
2 T Onion, minced
1/2 C Atkins corn muffin mix
1 t Baking powder
2 Large eggs
Sea salt and fresh ground pepper to taste
Butter

BASIL AIOLI:

2 Egg yolks
1 T Dijon mustard
1 Clove garlic, minced
1 t Salt
1 T Fresh lemon juice
1/2 C Fresh basil leaves, chopped fine
2 C Good quality olive oil

Directions

Bake squash in a little broth in oven until tender.



Take the spaghetti stands and place in a mixing bowl.



Mix corn muffin mix and baking powder, salt and pepper.



Mix onion, chives, eggs, and squash.



Combine wet ingredients with dry ingredients.



Melt butter in skilelt.



Drop mixture by spoonfuls into pan and cook until golden brown on both sides.



FRESH BASIL AIIOLI:



Blend yolks in food processor with mustard, garlic, salt, and lemon juice.



Add olive oil slowly until you have th ethickness you desire.



Add basil and continue to blend.



Serve fritters with a dollop of this aioli on top.

Additional Information

Makes about 32 (1/8 Cup size) fritters.

Servings

4

Calories

3

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Serve topped with Basil Aioli.
 
 
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