These tasty little nuggets are pretty easy to make, and versatile – although the recipe calls for spaghetti squash, they worked just fine with acorn squash. It’s definitely important to squeeze as much moisture as possible out of the vegetables; and thinner fritters cook more easily than thick ones. The sriracha mayo makes the dish!

Fritters:
1 (2-pound) spaghetti squash
1 (8-oz) package baby spinach
1/2 c panko
1 T minced garlic
1/2 t pepper
1/4 t baking powder
2 large egg whites
1 T olive oil

Sriracha Mayonnaise:
5 t mayo
2 t 2% milk
1 t Sriracha (I used Asian chili-garlic sauce instead)
1 t cider vinegar

Roast the squash and pull out the strands. Put the spinach in a medium-high skillet for 2 minutes to wilt it. Squeeze the spinach and squash in a dish towel to remove the moisture. Chop them roughly and put in a bowl.

Add panko and spices to the bowl. (The original recipe called for 2T parmesan; but I found that it made the fritters stick to the pan). Fold in whipped egg whites. Shape into patties (about 1/4 c of mixture per patty) and fry in a pan – about 3 mins per side – until brown.

Combine ingredients for the Sriracha mayo. 😉


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