Ready in about 30 minutes, this easy recipe takes full advantage of leftover spaghetti squash, but if needed, you can quickly microwave the squash and use the strands in this recipe. I love spaghetti squash! The way you can rake its flesh back and forth and create beautiful pasta-like strands is magical. And it’s such a great alternative to starchy side dishes. A fun way to use up leftover spaghetti squash is to make these fritters. I love making them for my family because everyone enjoys them so much - they truly are flavorful. Their flavor is remarkably similar to potato latkes.
Ingredients
Recipe Card
Egg: I use large eggs in almost all of my recipes, including this one. To season: Salt, pepper, garlic powder, onion powder, and dried thyme. Cooked spaghetti squash: I almost always cook it in the microwave since that’s the easiest way. But you can also bake it in the oven. Almond flour and grated parmesan: These ingredients act as thickening agents that make the fritters sturdier. The parmesan also adds flavor and savoriness. Olive oil: Used for cooking the fritters.
Mix eggs and spices in a bowl. Add the spaghetti squash, almond flour, and parmesan. The mixture should be fairly thick - look at the photo below 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). Cook them until golden brown, about 4 minutes per side, over medium heat. Drain briefly on paper towels and serve. 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, as shown in the photo below. 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.
Flip them Carefully
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, as shown in the photo below. You can serve them as a side dish, but they are hearty enough to serve as a main dish with an easy veggie side, such as microwave broccoli, sauteed spinach, or the simple tomato salad shown in the photo below. You can also freeze the completely cooled leftovers in freezer bags for up to three months. If layering, separate the layers with wax paper to prevent sticking. Thaw them overnight in the fridge and reheat them in the microwave or in a 350°F oven.
