Spaghetti squash fritters are wonderfully flavorful! They 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 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 – which means that these tasty fritters can be a great alternative if you’re partial to crisp, warm 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 spaghetti squash fritters could end up too salty.
Spices: Garlic powder and dried thyme. Sometimes I add a little onion powder too. If you’d rather use fresh minced garlic that’s fine – you can use one or two cloves, depending on how garlicky you want them to be.
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 if the flavor it adds.
Butter: I love cooking these fritters in butter. Olive oil is another good alternative, although personally, I prefer the taste of butter.
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 detailed instructions. You simply mix the cooked spaghetti squash with eggs, almond flour, parmesan and spices, then fry the patties in butter 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 (which would also add nice color to the pancakes). You can also use shredded cheddar instead of parmesan, although parmesan would be better at making the mixture thicker and easier to handle.
Regardless of how you cook the spaghetti 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.
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
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Spaghetti Squash Fritters
- 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, very well-drained (6 oz)*
- 1/4 cup blanched almond flour
- 1/4 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 1/4 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.