R
Raquelita
Guest
This recipe is a blend of ideas from several different recipes...it's a great way to use up that spaghetti squash that you just don't know how else to use!
1 half spaghetti squash, cooked and separated into strands (or 1/4 of a very large one)
1/2 small onion, finely chopped
1 grated carrot (optional)
1/2 cup parmesan cheese
1 egg
salt, pepper, garlic powder (or fresh minced garlic), parsley
flour to thicken
Combine squash, onion, carrot, cheese, egg, salt and other spices as desired in mixing bowl. Slowly add in flour by spoonfuls and mix until you have a fairly thick batter (think pancakes with stringy stuff). In a large skillet preheated with some olive oil (or other cooking oil), drop the squash mixture by large spoonfuls to make fritters 2-3 inches in diameter. Cook until golden brown on both sides, then serve piping hot plain or with ketchup.
*Note: Try not to flip them until they are good and browned on the first side...otherwise they tend to fall apart. You can also substitute grated zucchini for the spaghetti squash, or deep fry them rather than just pan frying.
1 half spaghetti squash, cooked and separated into strands (or 1/4 of a very large one)
1/2 small onion, finely chopped
1 grated carrot (optional)
1/2 cup parmesan cheese
1 egg
salt, pepper, garlic powder (or fresh minced garlic), parsley
flour to thicken
Combine squash, onion, carrot, cheese, egg, salt and other spices as desired in mixing bowl. Slowly add in flour by spoonfuls and mix until you have a fairly thick batter (think pancakes with stringy stuff). In a large skillet preheated with some olive oil (or other cooking oil), drop the squash mixture by large spoonfuls to make fritters 2-3 inches in diameter. Cook until golden brown on both sides, then serve piping hot plain or with ketchup.
*Note: Try not to flip them until they are good and browned on the first side...otherwise they tend to fall apart. You can also substitute grated zucchini for the spaghetti squash, or deep fry them rather than just pan frying.