plant based & free of gluten and top 8 allergens
Spaghetti squash fritters are a delicious and healthier alternative to hash browns, potato pancakes or latkes.
They’re versatile with under 10 ingredients, including spaghetti squash, quinoa, and spinach and pair perfectly with a cool dollop of allergy-friendly sour cream or applesauce, or even drizzled with maple syrup.
Simply amazing…
If you have never prepared spaghetti squash before, it’s much easier than you might think.
The first step is to cut the stem off. Then split the squash in half lengthwise, by cutting from stem to end. Scrape out the seeds using a melon baller or spoon. Lightly rub olive oil on the inside of the halves.
Place squash halves cut side down in a baking dish lined with parchment and bake in an oven preheated to 375-degrees F for about 40-60 minutes, until the squash can be easily pierced with a fork. The time depends on the oven, the size of the squash and its moisture content.
When ready, remove from oven and allow to cool for 10 minutes before flipping over. Continue to cool for another 5-10 minutes.
When the squash is cool enough to handle, use a fork to scrape and fluff the strands from the sides of the squash.
mise en place
Flax Eggs
If egg allergy or animal protein is not an issue, substitute 2 pasture-raised organic eggs for the flax eggs.
To make 2 flax eggs, whisk together 2 tbsp flaxseed meal with 6 tbsp lukewarm water in a medium bowl. Allow to sit for 5-10 minutes.
Easy Assembly
Using a hand held mixer, beat flax eggs on medium speed for 1-2 minutes. Add gluten-free all-purpose flour and 2 additional tbsp water and mix on low speed for about 30 seconds to combine. The batter will be thick.
To the same bowl, add spaghetti squash, quinoa, cheese, spinach, and salt. Mix well with hands until the mixture has uniform consistency.
Heat a large skillet over medium heat. When it’s hot, add olive oil. Frying in batches of 4-5 at a time, portion a scant quarter cup of batter for each fritter in the skillet. Slightly flatten to about 1/2-inch in thickness and cook for about 3 minutes on each side, until golden brown.
Transfer cooked fritters to a baking tray and place in a warm oven (about 170-degrees F) while frying the remaining fritters.
We had these this morning for brunch with applesauce, vegan sour cream, and maple syrup! And guess what? We ate ’em all!
Chef Joel’s Tip
- We like to use a portion scoop to portion the batter, also known as a disher. This ensures the fritters are uniform in size. For these fritters we used a #24 scoop, which often is identified with a red handle. The scoop holds about 3 tablespoons of batter.
For other recipes you might like, check out our latkes, herb-roasted smashed potatoes, and spaghetti squash marinara.
Spaghetti Squash Fritters
Yield 4 Servings
Free of: gluten and top 8 allergens.
A delicious and healthier alternative to hash browns, potato pancakes or latkes!
Ingredients
1 spaghetti squash (2 cups cooked)
2 tbsp flaxseed meal (see recipe notes)
8 tbsp lukewarm water, divided (6 tbsp + 2 tbsp)
2/3 cup gluten-free all-purpose flour blend
2 cups quinoa, cooked
1/2 cup allergy-friendly grated parmesan cheese, such as Violife Just Like Parmesan
1/2 cup finely chopped fresh spinach
1/2 tsp salt
2 tbsp olive oil, or more as needed
chives or green onions, chopped (optional)
Desired toppings, such as allergy-friendly sour cream, applesauce, or pure maple syrup
Instructions
- Preheat oven to 375-degrees F. Cut off the stem of the squash. Then split in half lengthwise, by cutting from stem to end. Scrape out the seeds using a melon baller or spoon. Rub the inside of the halves lightly with olive oil. Place cut-side down on a baking sheet lined with parchment paper or foil.
- Bake for 40-60 minutes, until the interiors are easily pierced with a fork. The time will depend on the oven, the size of your squash and its moisture content. Remove from oven and allow to cool slightly for 10 minutes before flipping the squash so the cut sides are face up. Continue to cool for another 5-10 minutes. When the squash is cool, use a fork to scrape and fluff the strands from the sides of the squash.
- Measure out 2 cups of squash, reserving the remaining squash for another use. Wring out the squash by squeezing over a strainer in the sink to get rid of as much liquid as possible. Set aside.
- In a small bowl, whisk together flaxseed meal and 6 tbsp water. Let sit for 5-10 minutes.
- Transfer flax eggs to a large bowl. Using a hand held mixer, mix flax eggs on medium speed for 1-2 minutes. Add flour and 2 additional tbsp water and mix on low speed for about 30 seconds to combine.
- To the same bowl, add spaghetti squash, quinoa, cheese, spinach, and salt. Mix well with your hands until the mixture has uniform consistency.
- Heat a large skillet over medium heat. When hot add olive oil. Frying in batches of 4-5 at a time, portion a scant quarter cup of batter for each fritter in the skillet. Using a spatula, slightly flatten to about 1/2-inch in thickness. Cook until the bottom side of each is golden brown, about 3 minutes. Gently flip fritters over and cook 3 minutes more.
- As the fritters are cooked, transfer to a baking tray and place in a warm oven set at lowest temperature of the oven (about 170-degrees F). Continue to cook remaining fritters, adding additional oil as needed.
- Serve with sour cream, applesauce, or pure maple syrup. Garnish with chopped chives or green onions, if desired.
Notes
If egg allergy or animal protein is not an issue, substitute 2 pasture-raised organic eggs for the flax eggs.
Courses Veggies & Sides