Spaghetti squash fritters are easy to make, delicious, and make a great low carb, healthy alternative to potato pancakes.
A fun, tasty way to use up leftover spaghetti squash is to make these easy spaghetti squash fritters.
Spaghetti squash isn’t very starchy, but apparently it’s starchy enough that you don’t need to add any flour to these fritters. They do turn out delicate, though.
The flavor of these spaghetti squash fritters actually reminds me of potato latkes – which means these spaghetti squash fritters can be a healthier alternative if you’re partial to crisp, warm potato pancakes.
I’m guessing that mixing some minced onions (or chopped scallions) into the mixture would make these spaghetti squash fritters even better – but I’m too lazy for that, and they are delicious just as they are.
You can serve these fritters as a side dish, but they are hearty enough that you can also serve them as a main course, topped with sour cream, with a vegetable side dish.
If you happen to have leftovers, they keep quite well in the fridge for 3-4 days. Gently reheat them in a 50% power microwave before serving.
Another fritters recipe that I like and make quite often is this recipe for yellow squash fritters.
Spaghetti Squash Fritters
- 1 large egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried thyme
- 1 heaping cup cooked spaghetti squash (6 oz)
- 1 teaspoon olive oil
- In a medium bowl, lightly beat the egg, salt, garlic powder, black pepper and thyme. Add the squash and mix well with a fork to combine.
- Heat a large, 12 or 14-inch nonstick skillet over medium heat, about 5 minutes. Add the olive oil and brush to coat. Spoon batter onto skillet, measuring 2 heaping tablespoons per fritter. Lightly flatten with a spatula. Cook 3 minutes on each side, until crisp and browned.