Spaghetti Squash Fritters with Sriracha Mayonnaise

Once again I am amazed at the freakiness that is spaghetti squash. If you have never cooked with it, it is a sight to see. Once it’s cooked and you start scooping out the “spaghetti” with a fork?? Crazy. This recipe was actually really easy (except for the slicing in half of the squash!). The patties stayed together just fine, and they were GOOD! And I am not a fan of anything spicy, but that Sriracha mayo was the perfect dipping sauce! My kids didn’t love these, but that’s okay.

rating: 9

Spaghetti Squash Fritters with Sriracha Mayonnaise
(Cooking Light, Oct. 1013)

time needed: 55 min.
serves 5

Ingredients

1 (2-pound) spaghetti squash
1 (8-ounce) package baby spinach
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons grated fresh Parmesan cheese
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
2 large egg whites
1 tablespoon olive oil, divided
5 teaspoons canola mayonnaise
2 teaspoons 2% reduced-fat milk (I used Almond milk, plain)
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon cider vinegar

Directions:

1. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, in a microwave-safe bowl. Cover with a damp paper towel. Microwave at HIGH 20 minutes or until tender. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghettilike strands to measure 4 cups.
2. Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a clean dish towel; squeeze until barely moist. Coarsely chop squash mixture, and place in a large bowl. Add panko and next 4 ingredients (through baking powder), and toss well to combine. Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Gently fold egg whites into squash mixture.
3. Fill a 1/4-cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan, and swirl to coat. Add 5 patties to pan; cook 3 minutes on each side or until browned. Remove patties from pan; keep warm. Repeat the procedure with remaining 1 1/2 teaspoons oil and squash patties.
4. Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.

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