- 20 people
- Meal course
This is one of the most delicious spaghetti squash recipes you will ever come across.
Before we start, we would like to give you an essential cooking tip. This squash type is known for being extremely moist in nature; so, if you want your fritters to be perfectly crisp, don’t forget squeezing out as much liquid from the squash as possible. This tip is applicable for all recipes for spaghetti squash that require frying.
Our recipe of spaghetti squash fritters serves 20.
- In a bowl, mix the lime zest, lime juice, mustard seeds, cucumber and yogurt; add a pinch of salt and mix again.
- Set the oven to preheat at 375 degrees. Prick the entire body of the squash using a knife. Place the squash on a trimmed baking sheet and roast it for 60 to 90 minutes or until it turns tender. Don’t forget to turn the squash after every 15 to 20 minutes.
- Give the roasted squash some time to cool down; once it’s slightly cool, cut it lengthwise into two halves. Scoop the seeds out and discard them. Using a fork scrape as much flesh as you can from the halves. Place the scraped squash in a clean kitchen towel in order to dry the excess liquid out.
- Once the excess moisture is squeezed out, put the squash in a bowl and add the chickpea flour, egg, onion, kosher salt, cayenne pepper and curry powder to it. Mix all the ingredients well.
- Heat the vegetable oil in a skillet (ideally you should use a cast iron skillet). Once the oil is hot, take a heaped tablespoon of the squash mix and put it into the oil for frying. Add 4 to 5 such scoops into the oil. Flatten each scoop using a spatula. Fry until you see them turning golden brown on both sides; this would require around 3 minutes of frying on each side. Transfer the fritters onto paper towels so that the excess oil gets drained.
- The spaghetti squash fritters taste best when served hot with freshly prepared yogurt sauce. Happy eating!