Spaghetti Squash Fritters with Sriracha Mayonnaise

Spaghetti Squash Fritters with Sriracha Mayonnaise Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

 

Pair a basic side salad with tasty Spaghetti Squash Fritters with Sriracha Mayonnaise for a simple, flavorful meatless meal.

Yield:

Serves 5 (serving size: 2 patties and about 2 teaspoons sauce)

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 55 Minutes

Nutritional Information

Calories 172
Fat 8.8 g
Satfat 1.5 g
Monofat 4.3 g
Polyfat 1.8 g
Protein 6 g
Carbohydrate 19.6 g
Fiber 4 g
Cholesterol 4 mg
Iron 1.9 mg
Sodium 228 mg
Calcium 139 mg

Ingredients

1 (2-pound) spaghetti squash
1 (8-ounce) package baby spinach
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons grated fresh Parmesan cheese
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
2 large egg whites
1 tablespoon olive oil, divided
5 teaspoons canola mayonnaise
2 teaspoons 2% reduced-fat milk
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon cider vinegar

Preparation

1. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, in a microwave-safe bowl. Cover with a damp paper towel. Microwave at HIGH 20 minutes or until tender. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghettilike strands to measure 4 cups.

2. Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a clean dish towel; squeeze until barely moist. Coarsely chop squash mixture, and place in a large bowl. Add panko and next 4 ingredients (through baking powder), and toss well to combine. Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Gently fold egg whites into squash mixture.

3. Fill a 1/4-cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan, and swirl to coat. Add 5 patties to pan; cook 3 minutes on each side or until browned. Remove patties from pan; keep warm. Repeat the procedure with remaining 1 1/2 teaspoons oil and squash patties.

4. Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.

Note:

Adam Hickman,

October 2013
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