Spaghetti Squash Fritters

spaghetti squash fritters

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

Spaghetti Squash Fritters

Yield: 6 small fritters


  • 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


  1. 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.
  2. 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.


This makes enough for 1 main course serving or 2 side dish servings

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 ThursdayFamily Table TuesdayTraditional TuesdayFat Tuesday

Get the Empowered Sustenance Newsletter
Join 50,000 others and receive recipes, wellness tips and my e-cookbook Grain Free Holiday Feast delivered to your inbox!
Some of the ads on this site are served by AdChoices and, as a result, I do not necessarily recommend the advertised products. The revenue from the ads makes it possible for me to continue blogging, so I appreciate your understanding.


  1. says

    Your recipes have been really helpful. I am sharing them with my 15 year old who is getting used to being grain free as well as GF and casein free. How long do I bake the spaghetti squash I keep over baking and getting mushy instead of strands?

  2. Jenn says

    Made these tonight as one of my first Paleo meals ever. It was my first time using coconut oil, too. OMG they blew me away. And I’m saying that even though they were a little crunchy — I probably should have cooked the squash slightly longer. But seriously. I am amazed how good this is, and it’s so easy.

  3. Nancy says

    I make a cauliflower fritter that I have started baking, as it is so much less time consuming. No actual recipe, but here is the gist: a whole riced cauliflower, several grated carrots, 4 eggs (or so) a bit of onion, sunflower seeds, pumpkin seeds, sesame seeds, 2 T flax meal. To season, i add 2 T dukkah, some Aromat seasoning and/or Johnny’s seasoning salt. Bake until a bit golden. 350-400 degrees…20 minutes plus. Sorry for the relaxed nature of this recipe. It is a family favorite. Great for grab-and-go snacking straight out of the fridge.

    I would love it if you gave input as to the “healthiness” of this recipe. I have an inkling the flax is less than optimal. But what about the pumpkin and sunflower seeds and sesame seeds?

    • says

      Nancy, that recipe sounds delicious and I’m going to try it! You are right about the flax–I’m not a fan of flax because it is very high in phytoestrogens (which I have to do more research on but my conclusion so far is that they aren’t good). But everything else sounds great! Seeds are filled with great nutrients. They can be made even more digestible if you soak and dehydrate them first, like in my Sun-Flour (

  4. jt wood says

    I have started only using egg whites in fritter like things. They end up more crispy, less soggy and eggy. Make some lemon curd or mayo with the yolks! Or put on your hair….

  5. says

    I made these last night but definitely need to get more moisture out, too mushy! Added beef mince as well which gave it a nice flavour. Thanks for this interesting recipe!

  6. Cassandra says

    These are great! I just made two batches – one savory and one sweet. For the savory one I used 1/4 tsp salt, a heaping tsp of Greek seasoning, and a dash of onion powder. For the sweet one, I used a pinch of salt, 1/2 tsp vanilla, 1 tsp coconut sugar, and a heaping tsp of pumpkin pie spice. Both batches are wonderful! Although my toddler won’t eat the Greek ones, and my husband thinks the pumpkin ones could be sweeter.

  7. Mandy B. says

    Thank you for sharing this recipe! Made for a delicious breakfast this morning! Almost tasted like a cross-blend between pancakes and quiche . . . Sounds odd, but it works! :) Thanks!

  8. Anne says

    I made these today. I don’t follow a paleo diet but love a good recipe to use up leftover spaghetti squash. They remind me of Egg Foo Yung. Very tasty! I added 1/4 c of crumbled feta, 2T finely diced red onion, garlic powder and salt/pepper. It yielded six 3 inch fritters. Next time I’ll follow jt wood’s suggestion and use egg whites for a crispier texture. This recipe is definitely a keeper! I’ll be making this often and playing with other interesting ingredients..

Leave a Reply

Your email address will not be published. Required fields are marked *