Spaghetti squash fritters are easy to make, delicious, and make a great low carb alternative to potato pancakes.
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 high-carb foods.
A fun, tasty way to use up leftover spaghetti squash is to make these easy fritters. I love making them for my family because they are not just delicious – they’re also a better choice than starchy potato pancakes.
The ingredients you’ll need
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 dish could end up too salty.
Spices: Garlic powder and dried thyme. Sometimes I add a little onion powder too.
Cooked spaghetti squash: I almost always cook it in the microwave.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
How to make spaghetti squash fritters
If you already have cooked spaghetti squash, it’s as easy as can be. Scroll down to the recipe card for the detailed instructions. You simply mix the cooked spaghetti squash with eggs and spices, then fry the patties in olive oil until golden.
My recipe is quite basic. You could add about 2 tablespoons of minced onions to the mixture, or the same amount of chopped scallions. You can also add 2 tablespoons of grated Parmesan cheese.
If you don’t have cooked spaghetti squash, it’s very easy to make microwave spaghetti squash. Regardless of how you cook the spaghetti squash, make sure that it’s well-drained before adding it to the mixture. I like to place it on a clean kitchen towel to absorb any extra liquid.
Should I add flour?
I don’t add any flour to the mixture. 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.
So if you’d like, you could add 1/4 cup of almond flour to the mixture. And if you don’t mind gluten, you could try adding 2 tablespoons of all-purpose flour.
What do they taste like?
Their flavor actually reminds me of potato latkes – which means these tasty fritters can be a great alternative if you’re partial to crisp, warm potato pancakes.
How to serve spaghetti squash fritters?
You can serve them 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.
What about leftovers?
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.
More tasty fritter recipes
Another fritters recipe that I like and make quite often is this recipe for yellow squash fritters. And these tasty kale fritters are a great way to get some kale into picky eaters!
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Spaghetti Squash Fritters
INGREDIENTS
- 1 large egg
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon dried thyme
- 1 heaping cup cooked spaghetti squash, well-drained (6 oz)
- 1 tablespoon olive oil
INSTRUCTIONS
- In a medium bowl, lightly beat the egg, kosher salt, black pepper, garlic powder, and thyme. Add the squash and mix well with a fork to combine.
- Heat a large, 14-inch nonstick skillet over medium heat, about 5 minutes. Add the olive oil and brush to coat.
- Spoon the spaghetti squash mixture onto the skillet, measuring 2 heaping tablespoons per fritter. Lightly flatten with a spatula. Cook 3 minutes on each side, until browned. Serve immediately.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.