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.
Spaghetti Squash Fritters with Sriracha Mayonnaise
smithker Posted: 01/23/14
Angela609 Posted: 10/31/13
I really liked these fritters! I didn't have any problem with them sticking, coming apart or being soggy as some of the previous reviews. You do need to squeeze as much liquid out of the mixture as possible, maybe this was part of the issue. The sriracha mayo was wonderful!
PKcookin Posted: 11/11/13
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.
wonderwab Posted: 09/21/13
Meh. These took longer than the time suggested, they stuck to the pan, despite the pan being well-oiled- I had to scrap the first batch and throw a flour on the rest of the fritters just so they wouldn't stick. After all the hassle, they were very bland!
Gibby007 Posted: 09/27/13
These took a lot of time to make and the end result was bland though they looked kind of nice. Mine browned nicely and didn't stick to the pan at all. I may have used more oil. Were it not for the sauce they would have been really blah. I was looking for an interesting new spaghetti squash recipe but this isn't it. I won't be making this again. The only positive was that I learned how to successfully cook spaghetti squash in the microwave. I should have stopped after that step and just eaten the squash as a side.
Amy0324 Posted: 10/13/13
Instead of pan frying, I baked these at 380 for 15 mins per side, on parchment paper (no sticking!). Then, I broiled them for 2 mins per side to brown. I also revised the recipe by adding jalapeno and red pepper flakes. I only gave 4 stars because of the time involved...but they were great! Also, we love spicy food, so I added extra Sriracha in the mayo sauce.
Sersee Posted: 01/08/14
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!)
nwilker Posted: 11/09/13
I always forget to check the reviews before i cook, so i missed the options listed. I had to make mine in 2 steps, i cook my squash cut side down in the oven, in a pyrex with a little water, 400 degrees for 40 min. I squished the be-jesus out of the squash and the fresh spinach, then froze that combination. After i defrosted the vegetable mixture i squished it again, and got another tremendous amount of water from the combo. I definitely would have added some other spices and jalapenos if this had been for me, but i was cooking for a group of gals, so i followed the recipe. I didn't have any milk so i went with our goto which is chili garlic sauce and ranch dressing - easy and yummy! I was very surprised as how tasty this recipe was with such minimal ingredients! I have a griddle plate that i used to cook the patties, so no extra oil needed! The patties stayed together nicely for me.
mcritch Posted: 09/29/13
Based on other reviews I modified the recipe to include minced jalapeno and red onion and used flour on patties before cooking. Also added one full egg instead of 2 egg whites. Yum. We ate the left over patties for breakfast.
JJ1916ohio Posted: 10/20/13
Thanks to everyone's reviews! Based off of the reviews, I did do a white whole wheat flour dredge before cooking as well as sauteed some minced red onion before wilting the spinach. I wondered at the lack of basically any sort of spice other than garlic and black pepper? There's not even salt in it other than what you get from the Parmesan! No wonder everyone thought it was bland considering how subtle the flavor of spaghetti squash is. To match the Sriacha Mayo I added in 1 tsp of shichimi togarashi (sometimes called Japanese 7 spice) and a dash of salt to the patties and formed them. Super good! I served the patties themselves with a salad with ginger/carrot/miso dressing. I really think the key to this recipe is to spice the patties to your taste before cooking.
seabreeze223 Posted: 10/28/13
I read all the reviews first so added a dash of salt, a dash of cayenne pepper and some chopped green onion. The prep is a bit long, but none of it was hard to do. I did not dust the fritters with flour before frying but had no issues with sticking at all. My husband and I both liked the fritters a lot and I would do them again.
Havengray Posted: 01/14/14
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!
jsomenauer Posted: 10/24/13
I love spaghetti squash. I hate these fritters. They took FOREVER. You'd think because of the time involved that they would taste amazing. Not so. Soggy, bland and stick to the pan. I'll pass.