Spaghetti Squash Fritters

Whip up a batch for lunch time or turn them into the perfect snack!

Number of servings:

You'll Need

  • 1 tablespoon extra-virgin olive oil

  • 3 shallots, minced

  • 2 small jalapeƱos, seeded and minced

  • 3 tablespoons minced peeled fresh ginger

  • 3/4 teaspoon ground cumin

  • 1/4 cup fresh coriander, chopped

  • Coarse salt and ground pepper

  • 3 cups Roasted Spaghetti Squash, patted dry

  • 2 large eggs, lightly beaten

  • 1/4 cup plain flour

  • Olive oil for cooking


  1. In a large fry-pan, heat oil over medium-high. Add shallots, jalapeños, and ginger and cook, stirring, until softened. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly.
  2. Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until fritters are golden brown, 6 to 8 minutes, flipping halfway through. Transfer fritters to oven to keep warm; repeat with remaining batter.
  3. Serve with chilli jam or a delicious tomato chutney.