Spaghetti Squash Fritters Recipes

EASY SQUASH FRITTERS

Steps:

• Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
• Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

BAKED SPAGHETTI SQUASH FRITTERS

Steps:

• For the spaghetti squash, slice it in half lengthwise, scoop out the seeds, and either: 1) place the spaghetti squash cut-side down in a 9X13-inch pan with an inch of water and bake at 400 degrees F for 30-35 minutes until a fork pierces through the skin very easily OR 2) use the beloved Instant Pot method detailed here (basically, add 1 cup of water and the rack to the IP, add the spaghetti squash, seal the lid, and cook at high pressure for 7 minutes, quick release the pressure, and you are good to go).
• Scrape out the tender, cooked strands of spaghetti squash when it is cool enough to handle. Measure 2 packed cups (about 16-18 ounces) into a medium bowl. Let the squash cool to room temperature.
• Preheat the oven to 450 degrees F.
• Add the egg, garlic powder, parsley, salt, pepper, panko, Parmesan, and flour to the bowl with the squash. Mix until evenly combined.
• Line a baking sheet with parchment paper and generously grease with nonstick cooking spray (don't skimp here or the fritters will stick!).
• Scoop out the fritter dough onto the prepared baking sheet in mounds, a couple inches apart. I use about 2-3 tablespoons for each fritter (works great to get a heaping scoop in my #40 cookie scoop and portion out that way).
• Flatten the mounds until they are evenly about 1/4-inch thick or so.
• Bake the fritters for 10 minutes until they are browning on the bottom. Remove the pan from the oven and using a thin, metal spatula, flip the fritters and bake for another 8-10 minutes until golden on both sides.
• Serve immediately!

BAKED SPAGHETTI SQUASH FRITTERS

Steps:

• Preheat oven to 400 degrees F. Arrange squash halves, cut-sides down, on a large rimmed baking sheet lined with parchment paper. Bake until very tender when pierced with a fork, about 50 minutes. Remove from oven; let cool slightly, about 10 minutes. (Alternatively, place squash halves, cut-sides down, in a microwavable baking dish. Pierce the squash shells with a fork. Add 1/2 to 3/4 inch of water to the dish. Cover and microwave on High until the squash is tender when pierced with a fork, 10 to 15 minutes.)
• Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups. (Reserve any remaining squash for another use.)
• Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside. Working in batches, place the squash strands and onion in the center of a clean towel; squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed squash mixture, egg yolk, baking powder, pepper, salt and 1/2 cup scallions in a large bowl. Whisk egg white in a small bowl until frothy; stir into the squash mixture.
• Scoop about 3 tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round using a spatula. Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.
• Brush the tops of the fritters evenly with the remaining 1 tablespoon oil. Bake until crisp and golden, 10 to 12 minutes per side. Remove from the oven. Sprinkle the fritters evenly with cheese. Continue baking until the cheese melts, about 2 minutes. Top the fritters evenly with sour cream, crumbled bacon and the remaining 1/4 cup scallions.

SPAGHETTI SQUASH FRITTERS

Steps:

• In a medium bowl, lightly beat the egg, kosher salt, black pepper, garlic powder, and thyme. Add the squash, the almond flour, and the parmesan. Mix well with a fork to combine.
• Heat the butter in a large, 12-inch nonstick skillet over medium heat.
• Spoon the spaghetti squash mixture onto the skillet, measuring 1/4 cup per fritter. Lightly flatten with a spatula. Cook until golden brown, about 3 minutes per side. Flip them carefully - they're delicate.
• Serve immediately, topped (if desired) with sour cream.

SPAGHETTI SQUASH FRITTERS

Steps:

• Place the squash in a large bowl. If it's too moist, wrap it in some paper towels and squeeze out the excess liquid.
• Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
• Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
• Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it's hot, spoon the squash mixture to form fritters of your desired size; 1/4 cup per fritter works well.
• When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot.

SQUASH FRITTERS RECIPE

Steps:

• Wash squash and pat dry with a paper towel, cut off both ends.
• Peel and chop one small onion, enough to equal 1 cup.
• Grate squash with a box grater, enough to equal 2 cups.
• Break two eggs into a medium sized mixing bowl, whisk with a fork.
• Add grated squash.
• Add chopped onions.
• Add Salt
• Add Sugar
• Add Black Pepper
• Add Baking Powder
• Add Flour
• Heat a skillet to medium heat, add 2 Tablespoons vegetable oil and the butter, let butter melt.
• Drop the squash mixture by spoon into hot skillet, cook about 3-5 minutes on both sides until brown.
• Remove to a paper towel lined plate and let drain.
• Serve warm and enjoy!