Italian spaghetti squash fritters
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ½ | cup | Part skim ricotta cheese |
| 1 | ounce | Grated parmesan cheese |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Baking powder |
| 2 | teaspoons | Veg. oil |
| ⅛ | teaspoon | Garlic powder |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Dried basil |
| 1 | tablespoon | Minced onion flakes |
| 2 | cups | Cooked sp. sq. |
Directions
From: Patricia Moore <PCPJMOOR@...> Date: Sun, 18 Aug 1996 13:44:26 -0700 In blender container, combine all ingred, except sp. sq. Blend until smooth. Stir in sp. sq. Pour mixture onto a preheated nonstick skillet or griddle sprayed with Pam. Cook over med heat until brown on both sides, turning carefully. SAUCE: Combine one 8oz can tomato sauce, ¼ teaspoon dried oregano, ⅛ teaspoon garlic powder, ¼ teaspoon dried basil in a small sauce pan. Heat until hot and bubbly. Serve over fritters. serves 4, 117 cals, 10 grams fat
EAT-L Digest 17 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .
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