Italian spaghetti squash fritters

Yield: 4 Servings

Measure 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.

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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