This week we’ve really been into our sauces. My manfriend made the perfect Caesar dressing on Monday, so I decided to retaliate with a my favourite… Pesto! (For a guy who is trained in high-end French cuisine, ie. loads of butter and rich sauces, he is really responding well to this whole healthy eating thing).
These little fritters are killer! The pesto adds that nice bit of garlic, the spaghetti squash keeps it light, and the bacon…. well, don’t get too crazy, there really isn’t that much bacon. 🙂
Pesto, Bacon, Spaghetti Squash Fritters
- 1 cup basil leaves
- 1/4 cup pistachios nuts
- 1 clove garlic, rough chopped
- Juice of 1/2 a lime
- A good glug of good quality EVOO (approx. 1/4 cup)
- A dash of water, just to get it going
- 1/2 spaghetti squash, cooked, wringed out (approx 3 cups)
- 3 Tbsp pesto
- 3 rashers bacon, cut into lardon, crisped up, drained on a paper towel
- 2 cloves garlic, minced
- 2 eggs
- 1/3 cup AP flour
For pesto; combine all ingredients into a Magic Bullet (or food processor), blitz. Taste, season as necessary, and blitz again. I like my pesto a bit chunkier but pulverize to your desired consistency.
For fritters; combine all ingredients into a large bowl. Set aside.
Heat a frying pan on medium heat (I used a little of the bacon fat (shhhhh!) and a tad of olive oil). When the oil is hot, add in the fritter mixture a heaping tablespoon at a time – flattening out with the spoon as you go. Careful not to overcrowd the pan. Flip as you would a pancake – once a crust forms and the fritter is golden brown on both sides. Transfer to a paper towel. Repeat with the rest of the mixture.
Serve with a side of pesto.
We had these with marinated lemon chicken breast, and it was the perfect little Tuesday evening dinner! 🙂