By definition, a fritter is a fried mouthful of deliciousness — they can be sweet or savory and made with pretty much any kind of food.
Luckily, it’s easy to “health-ify” any fritter recipe. Instead of frying them in a pan of oil, you can bake them in the oven and still enjoy the crunchy crispiness — without all the fat.
Autumn Calabrese and her brother Bobby Calabrese created a healthy, delicious fritter recipe for their FIXATE cooking show — Spaghetti Squash Fritters.
In just 25 minutes, you can be noshing on these gorgeous fritters filled with squash, onion, garlic, chives, Parmesan cheese, and lemon zest.
Spaghetti Squash Fritters
- 2 cups cooked spaghetti squash, well-drained
- ½ cup onion, finely chopped (approx. ¾ medium)
- 2 cloves garlic, finely chopped
- 2 Tbsp. chives, finely chopped
- 2 large eggs, lightly beaten
- 1½ tsp. finely grated lemon peel (lemon zest)
- ½ cup panko bread crumbs, gluten-free
- 2 Tbsp. cornstarch (preferably GMO-free)
- ½ tsp. sea salt (or Himalayan salt)
- ½ cup Parmesan cheese, grated
- olive oil cooking spray
Preheat oven to 425° F.
Line baking sheet with parchment paper. Lightly coat with olive oil cooking spray. Set aside
Combine spaghetti squash, onion, garlic, chives, eggs, lemon peel, bread crumbs, cornstarch, salt, and cheese in a large bowl; mix until thoroughly combined.
Form spaghetti squash mixture into 12 ¼-cup patties. Place patties on prepared pan. Lightly coat tops with spray. Bake for 15 minutes, turning patties over after 7 minutes.
- If using freshly baked spaghetti squash, wait for it to be cool enough to handle, place inside a clean kitchen towel, and wring out excess moisture.
- Spaghetti squash fritters are great dipped in a little reduced-fat
(2%) Greek yogurt.
- Use your meal-prepped spaghetti squash for this recipe.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.