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. I love making them for my family because they are so much healthier than potato pancakes.
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 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 to spaghetti squash fritters?
I don’t add any flour. 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?
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.
How to serve spaghetti squash fritters?
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 some sour cream. Sometimes I serve them with a couple of fried eggs for an easy meatless dinner.
What about leftovers?
If you happen to have leftovers of these spaghetti squash fritters, they 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
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, well-drained (6 oz)
- 1 tablespoon olive oil
- In a medium bowl, lightly beat the egg, kosher salt, garlic powder, black pepper, 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.