Italian-Style Spaghetti Squash Fritters

Italian-Style Spaghetti Squash Fritters

Spaghetti squash, ricotta, Parmesan and fresh herbs formed into fritters and sauteed until golden brown. When paired with warmed marinara, they’re reminiscent of lasagna. Delizioso!

Prep Time: 30 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 35 minutes

Yield: 4 servings (about 10-12 fritters)

Ingredients

• 1 medium spaghetti squash
• 1/2 cup whole milk ricotta cheese
• 1/4 cup grated Parmesan cheese
• Zest of 1 lemon
• 2 tablespoons chopped fresh herbs (basil, rosemary and thyme all work great)
• 1 medium clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 cup panko bread crumbs
• 1/4 cup olive oil, divided
• 1 (24-ounce) jar store-bought marinara sauce (about 3 cups), warmed

Instructions

Roast the squash:

1. Preheat oven to 425°F. Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet. Roast until squash is tender when pierced with a fork or knife, about 45 minutes to 1 hour, depending on the size of your squash.

Make the fritters:

1. When cool enough to handle, gently scrape the flesh of squash out with a fork, removing the squash in long strands. Reserve 2 cups for this recipe and save the rest for another meal.
2. In a large mixing bowl, combine the 2 cups spaghetti squash, ricotta, Parmesan, lemon zest, herbs, garlic, salt, pepper, egg, flour and panko. Stir until the mixture is well-combined – it should be thick and creamy.
3. Set a large, heavy-bottomed skillet over medium heat. When hot, add 2 tablespoons olive oil. Once the oil is hot, scoop heaping tablespoonfuls of the batter into the pan. Cook until golden brown, 3-5 minutes, then flip and cook until golden brown on the other side and cooked through, another 3-5 minutes. Be careful that your pan is not too hot or the fritters will cook too quickly on the outside and scorch before the center is cooked.
4. Serve immediately along with warmed marinara sauce.

Source  https://ohmyveggies.com

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