Spaghetti Squash Fritters

Ingredients:

  • 1 spaghetti squash, (about 220g of cooked and shredded flesh)

  • 1 potato, peeled and shredded

  • 1 egg (or 1 egg substitute such as Just EGG)

  • 4-6 tablespoons all-purpose flour (additional 1 tablespoon if the mixture is too moist)

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon Berber seasoning (or curry powder)

  • 1/2 teaspoon Guntur Sannam Shili (or cayenne pepper)

  • 1/2 teaspoon black pepper

  • 1/2 cup vegetable oil (or neutral-flavored oil with a high smoke point)

    Toppings/Dippings:

  • Soy Sauce-Tahini Dipping Sauce

  • Sesame Seeds

  • Scallions/Chives

  • Apple Sauce

  • Sour Cream (or Tzatziki)

  • Spicy Harissa

  • Flakey Sea Salt

    Instructions:

  • Begin by preheating your oven to 400 degrees Fahrenheit

  • While the oven preheats, slice the spaghetti squash in half and remove the seeds (save them to roast and snack on). Pierce the skin of the squash a couple of times on both sides with a fork.

  • Brush on 1 tablespoon of olive oil over the flesh of both sides of the squash. Season with salt and pepper.

  • Place face/flesh down on a baking tray and roast for 25-35 minutes. Once cooked, remove/shred the flesh and remove it from the skin. Set aside to cool.

  • While the squash cooks, peel the potato and shred it using a box grater or food processor. Transfer the shredded potato into a cheese cloth (or fine mesh cloth) to wring out any moisture. You want the mixture to be as dry as possible.

  • Add the egg (or egg substitute), flour, salt, pepper, and spiced (if using). Using a wooden spoon, mix until evenly incorporated.

  • Using a heavy-bottomed skillet (I prefer to use a cast-iron skillet), heat the vegetable oil over medium heat.

  • Using a large spoon, scoop a heaping spoonful of the batter and place in the oil. Pat the mixture down into a circular shape until about 1/4”-1/2” thick.

  • Cook until golden brown on both sides (about 2-3 minutes per side).

  • Drain on a wire rack and serve immediately.

  • Top with soy sauce-tahini dip (see notes for recipe), sliced scallions, and sesame seeds. Serve with apple sauce.

  • Dive in!