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3 cups spaghetti squash, cooked
½ cup flour
1 cup whole milk ricotta, drained
½ cup grated Parmesan
3 green onions, chopped
Salt and pepper
Oil for frying
Greek yogurt, as garnish
Chopped scallions, as garnish
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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