Spaghetti Squash Pancakes

I decided to try this with the leftover spaghetti squash from last night, and after browsing around different recipes came up with this:

Spaghetti Squash Pancakes
8 slices bacon (optional)
2 cups leftover cooked spaghetti squash
1/2 cup thawed corn
2 eggs (you could try flax eggs if you are brave)
1/2 cup flour (or more!)
2 cloves garlic
1 onion
1 peeled carrot
salt, pepper, and seasoning mix or dried herbs (I used McCormick’s Cuban Seasoning) to taste

Fry bacon in large skillet.  Once it is crisp, remove bacon and drain on towel.  Reserve as much fat as necessary to fry pancakes.  Save the discarded fat in case you need extra for the later cakes.  Or be healthy and virtuous and skip this whole bacon nonsense, heat your pan and add some oil.

Meanwhile process garlic, carrot, onions in small processor (or mince by hand if you want to do that kind of thing at 7 am).  Put leftover squash, corn and diced tomato in a colander, place a plate on top, weight it with a can and let it drain for about 15 minutes so the mix won’t be too wet.

Combine all the vegetables and flour in a bowl. Make a well in the centre and mix in eggs.  Add more flour as necessary to make a batter which will clump together.  Add crumbled bacon to this mix if you are still with me on the bacon nonsense.  Season to taste with salt, pepper and seasoning blend.

Batter mixed (before bacon).

Fry about 1/4 cup batter per cake over medium high heat, flatten a bit into a pancake, and fry until golden brown on both sides.  Drain on paper towel placed on a cooling rack.  If you suck at pan frying have someone with skills assist you.

Taste-tester and Fry Champion William cooks the squash pancakes.

Enjoy with the topping of your choice – I’ve seen sour cream, yogurt, salsa, guacamole, and more suggested.

Food styling by William.

Result:  The pancakes were awesome and a great way to use up leftover squash, something very different for a weekend breakfast!

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