Spaghetti Squash Fritters
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5.0
36 reviews
Excellent
Spaghetti Squash Fritters
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These delicious spaghetti squash fritters taste almost exactly like potato pancakes. They are amazing!
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Ingredients
- 3 eggs large, lightly beaten
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 8 ounces spaghetti squash cooked, thoroughly drained; 1 heaping cup; see notes
- ½ cup almond flour superfine; 2 ounces
- ½ cup parmesan grated; 1 ½ ounces
- ½ cup olive oil for frying; see notes
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Instructions
- In a medium bowl, use a fork to mix the eggs, kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
- Mix the squash strands into the egg mixture.
- Add the almond flour and parmesan. Mix well with a fork or rubber spatula to combine (see notes).
- Heat the oil in a large, 12-inch nonstick skillet over medium heat.
- Spoon four mounds of the spaghetti squash mixture onto the skillet, measuring ¼ cup per fritter (I use a 4-tablespoon scoop). Lightly flatten the mounds with a spatula.
- Cook until golden brown, 3-4 minutes per side, flipping them carefully with two wide spatulas.
- Transfer the cooked fritters to a paper towel-lined plate, remix the batter and cook the remaining fritters.
- Serve immediately, topped (if desired) with sour cream.
Notes
- About half the oil will remain in the skillet, and this is reflected in the nutrition info, but you need all of it to properly cook the fritters.
- The mixture should be fairly thick - look at the photo in step 3 above to get an idea of what it should look like. Add more almond flour or parmesan if it seems more watery (perhaps your squash wasn't as thoroughly drained as mine).
- Measure or weigh the spaghetti squash after thoroughly draining it. Draining it ensures the fritters are crispy and do not fall apart. I cook it in the microwave, remove it to a colander to drain, and then place it between layers of paper towels and press on it to remove even more water. The drier the strands are, the better the fritters will be. Generally speaking, since we remove so much water from the strands, you will use almost an entire 2-pound spaghetti squash for this recipe. This size squash should yield about 20 ounces of cooked strands. After thoroughly draining them, you’ll have about 12 ounces, and use 8 of them in this recipe. I keep the remaining strands and cook them in butter the next day to make spaghetti squash noodles.
- Despite the addition of almond flour and parmesan cheese, these fritters are on the delicate side. So be gentle, especially when flipping them. I flip them with two wide spatulas.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave or in a 350°F oven. You can also freeze the leftovers in freezer bags for up to three months. If layering, separate the layers with wax paper to prevent sticking.
Nutrition Information
Show Details
Serving
2fritters
Calories
310kcal
(16%)
Carbohydrates
7g
(2%)
Protein
12g
(24%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Sodium
400mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 2fritters | |
| Calories | 310kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Sodium | 400mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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