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Spaghetti Squash Fritters

These Spaghetti Squash Fritters are a delicious fun fall appetizer to make for a crowd big or small, and are best served with a dollop of herbed yogurt.

Course Appetizer
Keyword Bacon, fritter, Squash
Total Time 50 minutes
Servings 6 people
Author Fraîche

Ingredients

  • 1 medium spaghetti squash
  • 4 tablespoons olive oil divided*
  • 2 eggs
  • 1/2 cup flour can substitute gluten-free flour blend
  • 2 tablespoons corn starch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 slices good quality bacon diced and cooked
  • 1/4 cup finely diced chives plus extra for garnish
  • Greek yogurt or sour cream for garnish

Instructions

  1. Pre-heat the oven to 350 F and line a baking sheet with parchment paper. Cut the squash in half length ways, and remove the seeds and stringy fibres. Brush the cut sides with 2 tablespoons olive oil and season with salt and pepper.

  2. Place the squash cut-side down on the pan or sheet and bake for approximately 40 minutes or until a knife inserted into the skin of the squash easily penetrates it with little resistance.  You can flip one over and test it with a fork if you aren't sure, just be careful!

  3. Once cool enough to handle, remove the squash with a large spoon onto another cookie sheet lined with a clean dish towel.  Spread the squash out over the towel and place another towel on top and gently pat to remove excess moisture.
  4. In a large bowl, whip the eggs with a whisk and slowly add the flour and corn starch while whisking.  Stir in the salt, pepper, bacon, and chives and fold in the squash.  Gently mix until the squash is evenly coated with the batter.

  5. In a large heavy frying pan, heat the remaining olive oil over medium heat.  Once the oil is hot, spoon the batter in heaping tablespoon portions onto the pan, leaving enough room between each fritter to flip them. Even them out with the back of the spoon if needed.

  6. Cook for about 3-4 minutes or until nicely browned on one side, then flip and do the same on the other side.  Repeat, adding more oil as needed, until all fritters have been cooked.

  7. Serve immediately with a dollop of Greek yogurt or sour cream and a sprinkle of chopped chives.

Recipe Notes

*use more for frying as needed!