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Spaghetti squash fritters

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Ingredients for 4 servings:

  • 1 m.-sized pumpkin(s) (spaghetti squash)
  • 2 potatoes
  • 2 tbsp flour
  • 1 egg(s)
  • 1 onion(s) or spring onions
  • salt and pepper
  • 2 tbsp oil
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the spaghetti squash, pierce it all over with a fork, and bake it in the oven at approximately 160°C (320°F) for one hour. Once cooled, remove the seeds and scoop out the squash flesh with a fork. Combine one or two grated potatoes, the diced onion, and the remaining ingredients with the squash flesh as you would for a “regular” pancake. The consistency should be similar to potato pancakes. Season well. Then fry in hot oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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