Spaghetti Squash Fritters with Sriracha Mayonnaise
Serves 5 (serving size: 2 patties and about 2 teaspoons sauce)
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
How to Make It
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.
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.
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.
Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.
My husband saw this recipe and asked me to make it. As always with me, the first time I make something like this it takes a long time but it was fantastic! I tripled the recipe because Sweetie likes leftovers and it was fine. I did squeeze it 2 times to take out the moisture and I also switched to organic canola oil because I needed them to fry hotter than olive oil would allow. I used all organic ingredients. We like a more crispy crust so I did make them dark though not burned. I will make these again for sure!
I made these last night and thought they were very good. I flattened them out a bit when I put them in the frying pan, and cooked them on medium high heat, and got a decent brown on both sides. I made the first couple according to the recipe but they turned out too mushy. I wish I had remembered to add the jalapeno but I bought it and then promptly forgot to add it. I loved the Sriracha/mayo combo. I'd do them again.
This recipe did not work for me, unfortunately. I added some jalapeno and spices as others suggested so the taste wasn't bad but these suckers just wouldn't cook right. I did my best to remove as much water as possible, I even threw the squash (made the night before to save time) into the oven for a while to try to dehydrate. I still ended up with mushy fritters. :( Everyone seemed to like the sauce but I found it a little weird/bland. I kept adding siracha to enhance the flavor (because I <3 Siracha!) but it just didn't work. Oh well, can't win them all!
I used greek yogurt rather than the mayo/milk base for the sriracha dip and it was excelent. Wish I had read the other reviews to include jalapenos and onion to add more flavor but other than that I really like the recipe.
I was worried because of the lack of seasoning, but the sriracha mayo makes up for it. I thought these were tasty. Would have liked some crispiness on the outside - wonder if dipping in panko before pan-frying would do the trick. I didn't bother to whip egg whites - just mixed them in unwhipped. Will make again - good way to use up spaghetti squash, which I otherwise don't like very much.
I liked these and my husband loved them ( which is shocking because I usually have to trick him into eating vegetables). The aioli was yummy. This recipe was a little labor intensive for a weeknight meal. I'll make it again just not on a weeknight. I modified a little based on comments that they were bland. I added extra parmesan and garlic and plenty of salt and pepper, also one extra egg. No problems cooking them. I did make sure to get as much water out as possible.
I thought these were great! Some changes I made, just for personal taste: Added prosciutto and sausage into the fritter after mixing. Also, topped with cheese after frying the fritters. I was concerned that the heat of the mayonnaise would be too strong for my kids, so I stirred a little sour cream into it. Like others said, make sure you use a non-stick pan for frying as well as getting all the water out of the spinach and squash. I lost four fritters finding this out!
I thought these were good. I agree that it did take a lot of time. The first time I made them..they stuck together perfect. The second time, not as well. I didn't have the patience to dry the squash as well the second time..I think that was a big part of my issue. I also made them bigger the second time. I had to make them smaller to have them hold together better.
I serve these with a spicy asian noodle recipe. They are the right balance with the noodles since these fritters do not have any kick unless you dip them in the sriacha mayo mix(which is very good!)
This recipe takes time and is kind of putsy. But I liked it. Definately another use for a Sham Wow. Got lots of good compliments. No trouble with a good nonstick skillet with getting them to hold together.
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