Fried Spaghetti Squash Fritters
Golden, crispy fritters made from roasted spaghetti squash with herbs and Parmesan. Perfect as a snack, side, or light lunch.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 3 lb spaghetti squash about 1 medium
- 1 tbsp olive oil for roasting
- 0.5 cup beaten eggs
- 1 tbsp lemon juice
- 0.75 tsp fine salt
- 0.5 tsp ground black pepper
- 0.5 tsp smoked paprika or sweet paprika
- 1 tsp baking powder
- 0.5 cup all-purpose flour
- 0.33 cup panko breadcrumbs
- 0.33 cup grated Parmesan cheese
- 2 tsp minced garlic
- 0.25 cup thinly sliced scallions
- 2 tbsp chopped fresh parsley
- 0.5 cup neutral oil for shallow frying
Instructions
Preparation Steps
- Heat oven to 400°F. Halve the squash lengthwise and scrape out the seeds.
- Brush cut sides with olive oil, place cut-side down on a lined sheet, and roast until tender, 35–45 minutes.
- Cool until handleable. Shred the flesh into strands and squeeze well in a clean towel to remove excess moisture.
- Whisk eggs, lemon juice, salt, pepper, paprika, and baking powder in a large bowl.
- Stir in flour, panko, Parmesan, garlic, scallions, and parsley to form a thick batter.
- Fold in the squeezed squash until evenly coated and cohesive. If wet, add a spoonful more panko.
- Warm a thin layer of neutral oil in a large skillet over medium heat until shimmering.
- Scoop 2-tablespoon mounds, flatten gently, and fry 3–4 minutes per side until deep golden and crisp.
- Drain on a rack or paper towels. Repeat with remaining batter, adding oil as needed. Serve hot.
Notes
Variation: Crumble in 1/4 cup feta and swap parsley for dill, or add a pinch of red pepper flakes for heat. Storage: Refrigerate up to 3 days; re-crisp in a 400°F oven or air fryer for 5–7 minutes.
This recipe is an original creation inspired by classic Fried Spaghetti Squash Fritters flavors. All ingredient ratios and instructions are independently developed.