Ingredients
- 1 medium spaghetti squash
- 1 tbls olive oil
- 1 cup boiled and grated potatoes
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped parsley
- 1 lemon - zest and juice
- 1 egg - beaten
- 1 cup breadcrumbs
- 1 tbls + 1 tsp salt
- 1 tsp red chilli powder (reduce if you prefer mild)
- vegetable/canola oil for deep frying
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| Spaghetti Squash |
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| Patties |
Directions
- Preheat the oven to 400 degrees.
- Cut the squash in half, remove the seeds, and smear with a tablespoon of olive oil.
- Place in a roasting pan, cut sides facing down. Roast for 40 minutes.
- Remove from oven. Allow to cool and scrape the insides with a fork.
- Mix 1 tbls salt into the spaghetti and set aside for 15 minutes.
- Squeeze out the liquid from the spaghetti, the best you can. Place in a mixing bowl.
- Add the potatoes, onion, parsley, zest and juice of one lemon, the beaten egg, salt and chilli pepper and mix well.
- Add breadcrumbs 1/4 cup at a time, till you get binding consistency. You need not use all of the breadcrumbs. It depends on how wet or how dry your spaghetti is after the liquid has been squeezed out.
- Shape into lime size balls and flatten into patties
- Refrigerate for a couple of hours.
- Heat oil in a wok. Fry in batches. Drain on absorbent kitchen towels.
- Enjoy!!!
You should get about 24 fritters.
Variations - You can add 1/4 cup parmesan to the mixture or use parmesan bread crumbs.
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| Fried golden brown |
