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Spaghetti squash fritters are served on a plate with a fork.
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Spaghetti Squash Fritters

These delicious spaghetti squash fritters taste almost exactly like potato pancakes. They are amazing and ready in 30 minutes!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 310kcal
Author Vered DeLeeuw

Ingredients

  • 3 eggs large, lightly beaten
  • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • 8 ounces spaghetti squash cooked, thoroughly drained; 1 heaping cup; see notes below
  • ½ cup almond flour superfine; 2 ounces
  • ½ cup Parmesan grated; 1 ½ ounces
  • ½ cup olive oil for frying; see notes below

Instructions

  • In a medium bowl, use a fork to mix the eggs, kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
    Adding spices to the eggs in a bowl.
  • Mix the squash strands into the egg mixture.
    Adding spaghetti squash to the egg mixture.
  • Add the almond flour and Parmesan. Mix well with a fork or rubber spatula to combine (see notes).
    The mixture in the bowl has a thick texture.
  • Heat the oil in a large, 12-inch nonstick skillet over medium heat.
    Oil in skillet.
  • Spoon four mounds of the spaghetti squash mixture onto the skillet, measuring ¼ cup per fritter (I use a 4-tablespoon scoop). Lightly flatten the mounds with a spatula.
    Adding mounds of the mixture to a skillet.
  • Cook until golden brown, 3-4 minutes per side, flipping them carefully with two wide spatulas.
    Flipping the fritters with two wide spatulas.
  • Transfer the cooked fritters to a paper towel-lined plate, remix the batter, and cook the remaining fritters.
    Draining the fritters on paper towels.
  • Serve immediately, topped (if desired) with sour cream.
    Spaghetti squash fritters are topped with sour cream.

Video

Notes

  • About half the oil will remain in the skillet, and this is reflected in the nutrition info, but you need all of it to properly cook the fritters.
  • The mixture should be fairly thick - look at the photo in step 3 above to get an idea of what it should look like. Add more almond flour or Parmesan if it seems more watery (perhaps your squash wasn't as thoroughly drained as mine).
  • Measure or weigh the spaghetti squash after thoroughly draining it. Draining it ensures the fritters are crispy and do not fall apart. I cook it in the microwave, remove it to a colander to drain, and then place it between layers of paper towels and press on it to remove even more water. The drier the strands are, the better the fritters will be. Since we remove so much water from the strands, you will use almost an entire 2-pound spaghetti squash for this recipe. This size of squash should yield about 20 ounces of cooked strands. After thoroughly draining them, you’ll have about 12 ounces, and use 8 of them in this recipe. I keep the remaining strands and cook them in butter the next day to make spaghetti squash pasta. 
  • Despite adding almond flour and Parmesan cheese, these fritters are on the delicate side. So be gentle, especially when flipping them. I flip them with two wide spatulas.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave or in a 350°F oven. You can also freeze the cooled leftovers in freezer bags for up to three months. If layering, separate the layers with wax paper to prevent sticking.

Nutrition

Serving: 2fritters | Calories: 310kcal | Carbohydrates: 7g | Protein: 12g | Fat: 27g | Saturated Fat: 5g | Sodium: 400mg | Fiber: 2g | Sugar: 2g
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