Spaghetti Squash FrittersSpaghetti Squash Fritters
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Bet you can't eat just one of these easy, cheesy, wholesome little numbers.
3 cups spaghetti squash, cooked
1/2 cup flour
1 cup whole milk ricotta, drained
1/2 cup grated Parmesan
3 green onions, chopped
Salt and pepper
Oil for frying
Greek yogurt, as garnish
Chopped scallions, as garnish
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Cut spaghetti squash in half, scoop out seeds, wrap in plastic and microwave on high for about 8 minutes. When squash is cool enough to handle, scrape out the insides and squeeze out excess water.
Add spaghetti squash to a large mixing bowl. In the same bowl, add flour, cheeses, eggs, green onions, salt and pepper. Mix well to combine. Set batter aside while you heat oil.
Heat oil in a large pan over medium-high heat. Carefully add spoonfuls of batter to the hot pan. Flatten and shape the fritters with a spatula. Cook for 5 minutes, flip and cook for another 5 minutes.
Serve with a dollop of Greek yogurt and chopped scallions.
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