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!
Hard to judge these on their own merits...They came together fairly easily (used wheat bran instead of panko and coated them with toasted wheat germ before cooking), but what do you freaking pair them with?? I wanted this to be a vegetarian entree, but they're not very substantial and with the inclusion of spinach a salad seemed redundant. A bean-based main dish seemed the best option, but WHAT? A soup? A legume-and-grain dish? What kind of legume - black beans? Edamame? Lima beans? And what flavors? This recipe was a hodgepodge of cuisines, between the Sriracha and the Parmesan; Mexican? Italian? After an hour of perusing recipes and wracking my brain I gave up and cooked my husband an omelet - which was a decent solution but as it was by then too late to eat I boycotted supper. I might make this again as a more interesting alternative to "fake spaghetti" (and even taste them next time), but it gets demerits for the frustration.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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!