Are these fritters? Or are they pancakes? Maybe some weird spaghetti squash bhaji?
Whatever they are, they're a good way to use spaghetti squash. What? squash again? Oh hush up, you know you like squash and they're only in season for a few months. Enjoy them while you can.
When you roast a spaghetti squash, the flesh separates into long strands that can be scraped out easily with a fork. Often the squash is used as a pasta substitute because of this. I get this, but I don't really get it. Would you use a tomatillo in place of a green apple because they look alike? But I digress.
I roasted a spaghetti squash, scraped it out, and mixed it with a minimal amount of flour and an ample amount of egg to hold the mix together. I'd hoped for more of a ball shape, but the White Sox were busy winning game 3 of the World Series, which distracted me and made me want to make fewer, larger patties of the mix. You should try making smaller balls of the mix and larger patties and see which you like better.
Nutmeg complements the squash perfectly in this mix. The patties were slightly sweet and the nutmeg brought out all those qualities.
Why do I use only half a spaghetti squash for this recipe? Well, I tried a second batch of fritters with a different mix of spices and egg/flour ratio and they ended up in the trash. You can experiment yourself with different spices, or make a double batch of the Spaghetti Squash Fritters with the other half squash.
Or you could use the second half to make spaghetti squash "pasta", I guess. Meh.
Spaghetti Squash Fritters
1/2 spaghetti squash
1/4 cup AP flour (more or less, depending on the squash's moisture content and size)
1/2 teaspoon black pepper
1 teaspoon ground nutmeg (yes, one full teaspoon)
1/2 teaspoon kosher salt
1/2 teaspoon cayenne
olive oil to fry in
Scoop the seeds and strings out of the center of the uncooked squash. Roast the squash, cut side down in a 375 F oven for 45 minutes. Let cool five minutes, then scrape out the strands with a fork. I use a folded over kitchen towel to hold the squash while I scrape as tongs tend to slip or rip the shell of the fully baked squash.
Beat the eggs lightly. Mix the nutmeg, cayenne, salt, and pepper into the eggs. Add the squash to the egg mix. Add the flour to the squash and eggs, and stir together very well.
In a skillet, heat 1/4" oil on medium-high until it shimmers. Drop a large spoonful (or more - I was doing 1/4 cup measures at one point) into the oil. It should sizzle. Fry about one minute or until the bottom is nicely brown. Carefully lift the fritter out of the oil and flip it to fry the other side.
When both sides are golden brown, remove to a plate covered with paper towels and blot. Repeat until done with the entire batch.
If you find the fritters are too wet and not holding together as well as you'd like, add more flour to the mix slowly until you're getting the consistency you want. You don't want raw flour in the fritters, but you don't want them to be sopping, either.
Season as the fritters come out with salt and a dusting of cayenne.