Spaghetti Squash Fritters

by katerina on February 12, 2013

Spaghetti squash is one of my favorite winter veggies, I just love how versatile it is. You can use it as the base of any pasta sauce of stew, or serve it in an endless amount of casseroles (just a few varieties include: spinach, carbonara, sour cream), or for a totally different idea, try turning it into these fun fritters.

Spaghetti Squash recipe

Almost like savoury pancakes, this recipe for spaghetti squash fritters is satisfying in an odd, almost junk food way and yet it is loaded with nutritional goodness like vitamin A and folic acid.  Since, the squash is so versatile do put your own twist on these, maybe add a pinch of nutmeg or chives, and let me know what your twist is.

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Spaghetti Squash Fritters Recipe

(10-12 fritters)

1 spaghetti squash (about 2 cups cooked flesh)
1 egg
1/2 cup Parmesan
3/4 cup flour
Salt and freshly ground pepper
1 tablespoon minced fresh parsley
1 tablespoon olive oil
plain greek yogourt or sour cream for garnish

First you will need to cook the spaghetti squash. (This is something you can easily do ahead of time, and just strip the flesh from the squash and refrigerate until you are ready to make the fritters.) Preheat the oven to 350F. Cut the squash in half lengthwise. Use a spoon to scoop out the seeds and discard. Place in a casserole dish just big enough to hold both halves face down. Add enough water to come up 1/2" high up the squash (this helps it steam from the inside). Bake for 60-90 minutes, or until the outside is soft to the touch and the inside flesh easily scrapes away from the rind.

Remove from the oven and cool enough to handle. Scrape the flesh into a large bowl and discard the peel. Allow the squash to cool until it isn't so hot that you can't stick your finger into it (Weird right? But it will mean that the egg doesn't cook when added to the squash).

Make a little hole in the middle of the squash and crack your egg into it, beat gently with a fork and then mix with the rest of the squash, slowly sprinkle over top the flour and the cheese while stirring, making sure it doesn't clump. Stir in approximately a 1/2 teaspoon of salt and freshly ground black pepper as well as the parsley.

Heat a large skillet to medium heat. The amount of oil you use really depends on the kind of pan you use and how you want them to turn out. I made them with very little oil so they were healthier, and was okay with them not being super crispy. If you want these to be super crispy you will want to use more oil, but for the skinny version, you should only need enough to just coat the pan. I was able to do this in a cast iron skillet where I merely rubbed a 1 teaspoon of olive oil into the pan, but in a stainless steel pan you will likely need 1 tablespoon, and for crispy you may want to shallow fry in a 1/4 cup of oil, so it is really up to you.

When the pan is hot and oiled. Drop a test fritter into the pan in about a 2-3 tablespoon portion. Use a spoon or spatula to flatten out evenly. Cook for 3-4 minutes or until brown and crispy, flip and cook the other side. Remove to a plate and cool enough to eat. Is it salty enough? If not, add more, then cook the remaining fritters. To keep them warm as you are cooking them, you can hold them in a 200-250F oven.

Garnish with plain greek yogourt or sour cream and more parsley. Great when served as an appetizer or as a side dish.


Prep Time: 75 minutes | Cooking Time: 25 minutes | Total Time:100 minutes
Calories(approximate per serving): 70



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