Spaghetti squash fritters are wonderfully flavorful! They make a great low-carb alternative to potato pancakes.
Ready in about 20 minutes, this easy recipe takes full advantage of leftover spaghetti squash.
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 tasty fritters. I love making them for my family because everyone enjoys them so much - they truly are wonderfully flavorful. Their flavor actually reminds me of potato latkes.
You'll only need a few simple ingredients to make these tasty fritters. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Egg: I use large eggs in almost all of my recipes, this one included.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the spaghetti squash fritters could end up too salty.
Spices: I use garlic powder and dried thyme.
Cooked spaghetti squash: I almost always cook it in the microwave, since that's the easiest way of cooking it. But you can also bake it in the oven.
Almond flour and parmesan: I add these ingredients for two reasons. First, as thickening agents that make the fritters a bit sturdier. I also add them as flavoring agents that add great flavor to the pancakes. The parmesan is especially wonderful in terms of the flavor it adds.
Butter: I love cooking these fritters in butter. Olive oil is another good alternative, although personally, I prefer the flavor of butter.
If you already have cooked spaghetti squash, making these spaghetti squash fritters is as easy as can be. Scroll down to the recipe card for detailed instructions.
The basics? You simply mix the cooked spaghetti squash with eggs, almond flour, parmesan, and spices, then fry the patties in butter until golden.
If you don't have cooked spaghetti squash on hand, it's very easy to make microwave spaghetti squash or bake spaghetti squash in the oven.
Regardless of how you cook the squash, make sure that it's very well-drained before adding it to the mixture. I like to place it on a clean kitchen towel to absorb any extra liquid. The drier the squash is, the sturdier and less flimsy the fritters will be.
Despite the addition of almond flour and parmesan cheese, these fritters are quite delicate and can fall apart on you if you're not careful. So be gentle, especially when flipping them.
Frequently asked questions
I don't recommend that. The almond flour helps prevent the fritters from falling apart as you cook them and especially when you flip them.
Again, that's not recommended. Dry-grated parmesan is another ingredient that acts as a binder in this recipe and makes the fritters sturdier.
You could try, although I haven't tried that myself. Try spraying them with oil and baking them on heatproof parchment paper for 10-15 minutes per side in a 400°F oven.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Add more spices, such as onion powder or a pinch of cumin.
- If you'd rather use fresh minced garlic that's fine - you can use one or two cloves, depending on how garlicky you want the fritters to be.
- Cook the fritters in ghee or coconut oil.
- Add about 2 tablespoons of minced onions to the mixture, or the same amount of chopped scallions (which would also add nice color to the pancakes).
You can serve these fritters as a side dish. But they are hearty enough that you can also serve them as a main dish, topped with some sour cream, with an easy veggie side such as microwave broccoli.
Sometimes I serve them with a couple of fried eggs for an easy meatless dinner.
Leftovers keep quite well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave on 50% power before serving.
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Spaghetti Squash Fritters
- 1 large egg
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of fine salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon dried thyme
- 1 heaping cup cooked spaghetti squash very well-drained (6 oz)*
- ¼ cup almond flour blanched, finely ground
- ¼ cup grated parmesan
- 2 tablespoons butter
- 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 ¼ 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.
Add Your Own Notes
Nutrition per Serving
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