Spaghetti Squash Fritters
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Step aside, zucchini fritters. Our spaghetti squash fritters recipe is going to become your new go-to. And the spicy yogurt dipping sauce? You won't be able to get enough.
Ingredients
Fritters
1 spaghetti squash, halved
2 tablespoons olive oil
1 bunch scallions, thinly sliced
1 jalapeño, minced
2 cloves garlic, minced
1 bunch kale, torn into bite size pieces
½ cup chopped fresh parsley
¼ cup chopped fresh cilantro
¼ cup all-purpose flour
1/3 cup grated Parmesan cheese
½ cup panko bread crumbs
1 egg
2 tablespoons vegetable oil
2 tablespoons butter
Salt and freshly ground black pepper
Spicy Yogurt Dipping Sauce
1 cup Greek yogurt
1 teaspoon garlic powder
2 teaspoons lemon zest
1 tablespoon Sriracha
Pinch cumin
Salt and freshly ground black pepper
Directions
1. Make the Fritters: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Coat the inside of each half of the squash with the olive oil and place the cut sides down on the baking sheet. Roast until fork tender, 35 to 40 minutes.
2. Shred the spaghetti squash with a fork, and transfer 2 packed cups of the strands to a large bowl.
3. Add the scallions, jalapeño, garlic, kale, parsley and cilantro to the bowl and toss to combine. Add the flour, Parmesan and bread crumbs and toss to combine.
4. Add the egg and whisk until the batter is well combined.
5. In a large skillet, heat the vegetable oil and butter over medium-high heat. Working in batches, drop heaping tablespoons of batter into the hot oil and pan-fry until golden brown on each side, 2 to 3 minutes per side. While the fritters are warm, season them with salt and pepper.
6. Make the Spicy Yogurt Dipping Sauce: In a small bowl, whisk the yogurt with garlic powder, lemon zest, Sriracha, cumin, salt and pepper to combine. Serve the fritters warm, with the dipping sauce on the side.
Fritters
235 calories
16g fat
18g carbs
7g protein
3g sugars
Spicy Yogurt Dipping Sauce
44 calories
3g fat
2g carbs
4g protein
2g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.