Whip up a batch for lunch time or turn them into the perfect snack!
Number of servings:
1 tablespoon extra-virgin olive oil
3 shallots, minced
2 small jalapeños, 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
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.
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.
Serve with chilli jam or a delicious tomato chutney.