Spaghetti Squash Fritters
User Reviews
5
Spaghetti Squash Fritters
Description
Spaghetti Squash Fritters begin by mixing thoroughly drained cooked spaghetti squash with eggs seasoned with salt, pepper, garlic powder, onion powder, and dried thyme. Almond flour and grated parmesan are incorporated to bind the mixture and add flavor. The batter is thick enough to hold shape when spooned onto a hot oiled skillet.
The fritters cook in olive oil over medium heat, forming golden brown crusts on each side after 3 to 4 minutes. Careful flipping with two spatulas prevents breakage since despite binding, the fritters remain somewhat delicate. After cooking, they are drained on paper towels to remove excess oil.
These fritters offer a crispy exterior contrasting with a tender interior marked by herbaceous notes and a slight cheesiness from the parmesan. They can be served warm, optionally topped with sour cream or preferred garnishes, making a creative use of spaghetti squash beyond pasta substitute.
Properly draining the squash is key to avoid soggy fritters; pressing with paper towels after draining enhances texture. Leftovers can be refrigerated for several days or frozen, reheating gently to preserve crispness. Additional almond flour or parmesan can be added if the batter is too wet.
Ingredients
- 3 egg large, lightly beaten
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon thyme dried
- 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
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
- Use all the oil in the skillet for proper frying; about half remains in the pan after cooking.
- Ensure the cooked spaghetti squash is thoroughly drained and pressed to remove excess moisture for crispy fritters.
- The batter should be thick; add more almond flour or parmesan if too watery.
- Handle fritters gently when flipping to prevent breaking.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months with wax paper between layers.
- Reheat fritters gently in a microwave or oven to maintain texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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