Friday, November 19, 2010

Spaghetti Squash Fritters - Bittman

Spaghetti Squash Fritters   adapted from Mark Bittman


1 small to medium spaghetti squash

2 eggs

1/2 cup flour

1/2 teaspoon black pepper

3/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1/2 teaspoon cayenne

3 tablespoons honey or brown sugar

1/2 teaspoon cinnamon

olive oil to fry in


Prepare squash by scooping out the seeds and the strings.
Roast the squash, cut side down in a 375 F oven for 45 minutes.

Let cool five minutes, then scrape out the strands with a fork. (my favorite part)

Beat the eggs lightly.

Mix the nutmeg, cayenne, salt, and pepper into the eggs.

 Add the squash to the egg mix.

Add the flour to the squash and eggs, and stir together very well.

In a skillet, heat 1/4" oil on medium-high until it shimmers.

Drop a  very large spoonful  into the oil. It should sizzle.

Fry about one minute or until the bottom is nicely brown.

Carefully lift the fritter out of the oil and flip it to fry the other side.

When both sides are golden brown, remove to a plate covered with paper towels and blot. Repeat until done with the entire batch.

Bye Bye Oil
Eat and Enjoy!

Linked to Vegan Meatless Mondays


  1. Wow! I have a spaghetti squash sitting on my counter for over a week that I did not have a clue what to do with it. This recipe looks really tasty. Thanks for sharing it..

  2. These are great! I love fritters especially veggie ones! Thanks for linking it to Tailgating Time!!

  3. What a neat way to enjoy squash.

  4. Yum! Another tempting Bittman recipe! Sorry so late in visiting and saying thanks for linking up. Better late than never though, I say! :)

  5. I prepared spaghetti squash once for my family. They ate it, but weren't thrilled about it.

    It would go over much better prepared this way. I'm bookmarking this.

    Thanks for linking to Midnight Maniac Meatless Mondays.

    ♥ Rebecca Jean
    Midnight Maniac


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