Title: Italian Spaghetti Squash Fritters
Categories: Vegetable
Yield: 4 Servings

2 Eggs
1/2 c Part skim ricotta cheese
1 oz Grated parmesan cheese
3 tb Flour
1/2 ts Baking powder
2 ts Veg. oil
1/8 ts Garlic powder
1/2 ts Dried oregano
1/4 ts Dried basil
1 tb Minced onion flakes
2 c Cooked sp. sq.

From: Patricia Moore

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, 1/4 teaspoon
dried oregano, 1/8 teaspoon garlic powder, 1/4 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,
http://www.erols.com/hosey.