Fritter it!
Fritters cleverly disguise a myriad of vegetables into a fun-to-eat, unique dish. Kids won’t eat broccoli? Hide it in these green pancakes, and they will down their serving of broccoli in a flash! These spaghetti squash fritters provide a creative way to serve the squash instead of the inevitable pasta substitute.
Andddd… that is all I really have to say. I think I have writer’s block. Please pardon my lack of commentary and move on to the recipe.
The Secret To Perfect Spaghetti Squash Fritters
I discussed how excess moisture is the culprit for soggy spaghetti squash hash browns. I use the same technique here–squeezing the spaghetti squash in a kitchen towel–to prevent mushy fritters and to ensure a crispy crust.
At first, I took the below picture because I thought it highlighted the crunchy exterior and tender interior. But now, I’m looking at it thinking, “That looks like a scrambled brain patty.” It tastes better than it looks, I promise!!
Spaghetti Squash Fritters Serves: 6 small fritters Ingredients - 1 cup spaghetti squash strands from a cooked spaghetti squash
- 2 eggs
- Sea salt and pepper
- 1-2 tsp. chopped fresh herbs, optional
- 1-2 Tbs. ghee, real lard, or coconut oil
Instructions - Place the spaghetti squash strands in a clean kitchen towel and squeeze out as much water as possible over the sink. The squash will reduce in volume by about half. With a fork, gently mix together the eggs and drained spaghetti squash. Season the batter with salt, pepper, and herbs.
- Heat the oil in a sturdy skillet over medium high heat. Add spoonfuls of batter and cook until golden brown. Flip and cook until golden on the other side. Sprinkle warm fritters with sea salt and serve.
Notes This makes enough for 1 main course serving or 2 side dish servings
- 1 cup spaghetti squash strands from a cooked spaghetti squash
- 2 eggs
- Sea salt and pepper
- 1-2 tsp. chopped fresh herbs, optional
- 1-2 Tbs. ghee, real lard, or coconut oil
- Place the spaghetti squash strands in a clean kitchen towel and squeeze out as much water as possible over the sink. The squash will reduce in volume by about half. With a fork, gently mix together the eggs and drained spaghetti squash. Season the batter with salt, pepper, and herbs.
- Heat the oil in a sturdy skillet over medium high heat. Add spoonfuls of batter and cook until golden brown. Flip and cook until golden on the other side. Sprinkle warm fritters with sea salt and serve.
Eat well and heal!™
What is your favorite way to disguise veggies? Do you have a favorite fritter recipe ?
shared at: Party Wave Wednesday, Allergy Friendly Wednesday, Whole Foods Wednesday, Healthy 2Day, Real Food Wednesday, Simple Lives Thursday, Rural Thursday, Family Table Tuesday, Traditional Tuesday, Fat Tuesday
Is the 1 cup of squash before or after you squeeze out the liquid? I measured out 1 cup before squeezing but then my squash seemed to get lost in the egg and it ended up just being more like an inlet with squash 🙁
Can you make these without eggs? I’m going egg free right now.
Hi Lauren, as I bake spaghetti squash from your recipe, (thank you ohhhh so much for this awesome, easy method) I found the fritter recipe. Have you by chance tried making them with grass fed gelatin in lieu of the eggs? I think I’ll try it regardless for breakfast with the left over squash and see how it goes.
Thank you for sharing your always creative and delicious recipes!
Amanda
What GAPS intro stage are these?