Best 3 Spaghetti Squash Fritters With Sriracha Mayonnaise Recipes
Seeking a delightful and nutritious meal that caters to various dietary preferences? Look no further than these delectable spaghetti squash fritters, a culinary symphony that harmonizes taste, texture, and health benefits. These fritters, crafted from the unique spaghetti squash, unveil a symphony of flavors, textures, and health benefits. Embark on a culinary journey with this comprehensive guide, where we unveil the secrets behind these remarkable fritters, including two tantalizing variations: a classic Sriracha mayonnaise and a tangy sun-dried tomato pesto. Get ready to tantalize your taste buds and embrace a healthier lifestyle with these irresistible spaghetti squash fritters.
Here are our top 3 tried and tested recipes!
SPAGHETTI SQUASH FRITTERS WITH SRIRACHA MAYONNAISE
Found this on recipes.com. It is a great Cooking Light recipe. Add meat or cheese to the fritters for the not-as-healthy take (I added Sausage, Mozzarella and Prosciutto) on the recipe. Add sour cream to the mayo to lessen the heat of the sauce if you like. One tip, make sure you use a non-stick pan for the fritters and some Pam. It definitely makes things easier. Enjoy!
Provided by Devin Caputo
Categories Vegetable
Time 55m
Yield 2 Fritters, 5 serving(s)
Number Of Ingredients 13
Steps:
- 1. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, in a microwave-safe bowl. Cover with a damp paper towel. Microwave at HIGH 20 minutes or until tender. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghettilike strands to measure 4 cups.
- 2. Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a clean dish towel; squeeze until barely moist. Coarsely chop squash mixture, and place in a large bowl. Add panko and next 4 ingredients (through baking powder), and toss well to combine. Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Gently fold egg whites into squash mixture.
- 3. Fill a 1/4-cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan, and swirl to coat. Add 5 patties to pan; cook 3 minutes on each side or until browned. Remove patties from pan; keep warm. Repeat the procedure with remaining 1 1/2 teaspoons oil and squash patties.
- 4. Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.
Nutrition Facts : Calories 174.2, Fat 6.9, SaturatedFat 1.4, Cholesterol 3.6, Sodium 259.6, Carbohydrate 24.2, Fiber 1.6, Sugar 1.4, Protein 6.5
FAST AND EASY SPAGHETTI SQUASH FRITTERS
I came up with this in an effort to convince my family to like Spaghetti Squash... It worked! We're all hooked!
Provided by Foodiemama13
Categories Vegetable
Time 42m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- The best way to cook Spaghetti Squash is to stab it a few times with a small knife. Microwave on High for 7 minutes, roll it over, and nuke til it gives when you push on it (about 7 minutes depending on the size of your squash). Cool til you can handle it. Chop off the stem end, cut lengthwise, scoop out the fibers and the seeds. With a fork, scrape out the spaghetti. Mix with all other ingredients and pan fry by large spoonfuls til crispy and golden brown. Warning -- These are addictive!
Nutrition Facts : Calories 46.3, Fat 3.3, SaturatedFat 0.6, Cholesterol 31, Sodium 18.6, Carbohydrate 3.3, Fiber 0.2, Sugar 0.2, Protein 1.4
SPAGHETTI SQUASH FRITTERS
These spaghetti-squash pancakes, speckled with crisp bacon, are both paleo-friendly and gluten-free.
Provided by Julie Mayfield
Categories Dinner Side Squash Bacon Paleo Wheat/Gluten-Free HarperCollins
Yield Makes about 1 dozen fritters
Number Of Ingredients 7
Steps:
- Place the squash in a large bowl. If it's too moist, wrap it in some paper towels and squeeze out the excess liquid.
- Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
- Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
- Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it's hot, spoon the squash mixture to form fritters of your desired size; 1/4 cup per fritter works well.
- When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot.
Tips:
- Use a ripe spaghetti squash. A ripe spaghetti squash will be a deep yellow color and have a firm shell.
- Pierce the spaghetti squash with a fork before cooking. This will help the steam escape and prevent the squash from exploding.
- Cook the spaghetti squash until it is tender. You can check this by inserting a fork into the center of the squash. If the fork goes in easily, the squash is done.
- Allow the spaghetti squash to cool slightly before handling. This will help prevent the squash from breaking apart.
- Use a fork to scrape the spaghetti squash into strands. This is the easiest way to get the squash into the desired shape.
- Season the spaghetti squash fritters to taste. You can use a variety of seasonings, such as salt, pepper, garlic powder, or onion powder.
- Serve the spaghetti squash fritters immediately. They are best when they are fresh out of the fryer.
Conclusion:
Spaghetti squash fritters are a delicious and easy-to-make appetizer or side dish. They are perfect for a party or a potluck, and they can also be enjoyed as a healthy snack. By following the tips above, you can make sure that your spaghetti squash fritters turn out perfect every time.
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