Crispy fried fritters made with spaghetti squash, eggs, garlic, cornstarch, and warm spices—easy, cozy, and hard to stop eating.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the deal: I bought this spaghetti squash on impulse at the farmers market. You know how it goes—you’re in a fall mood, the air smells like bonfires, and suddenly you’re like “I’m gonna cook wholesome stuff this week!” I imagined it roasted beautifully, maybe with garlic and herbs, something my child would definitely reject but I’d feel smug eating. Classic.
Well. It sat on my counter for two weeks. I’d glance at it like, “I see you… but not today.” One night, out of frustration more than anything, I decided to just do something with it. And because I was already a little grumpy and a lot snacky, I went with the only logical path: frying.
That’s how this fried spaghetti squash fritters recipe was born. Out of laziness, spite, and a need for something crispy.
And you know what? It turned out so good I texted my sister in all caps. The squash was tender and just a little sweet, the edges got crispy, and the spices brought it all home. I dipped one in sour cream, stood barefoot by the stove, and realized I’d accidentally made something… kinda brilliant.
Why You’ll Love This Fried Spaghetti Squash Fritters Recipe?
There’s something really satisfying about taking a squash that feels like it belongs in a health blog and turning it into something you’d serve at brunch with zero apologies. This fried spaghetti squash fritters recipe doesn’t try too hard. It’s not overly fussy. It just… works.
The fritters come out with a crispy shell and a soft, flavorful center. The cumin and chili powder give them this smoky warmth that makes you think of campfires or late October evenings. Plus, they’re naturally gluten-free, which I didn’t even mean to do—but hey, bonus!
They’re humble. They’re honest. They feel like the kind of food you’d eat straight off the paper towel before anyone else realizes you made something amazing.
Ingredient Notes:
Let me break it down like we’re chatting in my kitchen and I’ve got flour on my shirt:
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Spaghetti Squash – Obviously. You’ll cook it until it’s soft and stringy, kinda like angel hair if it went to yoga class and started eating clean.
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Eggs – They help the fritters stick together. Also, they give the batter a little richness. Use fresh ones if you can; it really does make a difference.
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Cornstarch – The underappreciated MVP. It keeps everything light and crispy. Flour gets too dense here, so don’t skip this swap.
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Garlic – Two cloves, minimum. I say that knowing full well I usually add more. Just do what your heart says.
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Cumin & Chili Powder – Adds warmth without overwhelming the squash. It’s like background music for your tastebuds.
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Salt & Pepper – You need these. Otherwise, the fritters fall flat. Trust your tastebuds.
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Oil for Frying – Nothing fancy. Use whatever you’ve got—just don’t skimp. These need to sizzle.
How To Make Fried Spaghetti Squash Fritters?
Let’s be honest. This recipe is more “feel it out” than “precision chemistry.” And I love that.
Step 1: Slice the squash
Cut your spaghetti squash in half lengthwise. Be careful—it’s a little like wrestling a small dinosaur. If your knife gets stuck, I’ve totally been there. Rock it back and forth and whisper gentle threats.
Step 2: Scoop and poke
Scoop out the seeds (you can roast them later if you’re ambitious—I wasn’t). Then poke a few holes in the skin with a fork to help steam escape.
Step 3: Microwave shortcut
Place one half face-down in a microwave-safe dish with an inch of water. Nuke it for 10 minutes. Yes, the microwave. No shame. This isn’t a cooking show.
Step 4: Scrape it into strands
Once it cools down a bit, flip it over and use a fork to shred the flesh into long spaghetti-like strands. It’s weirdly fun. Add to a big mixing bowl. Do the other half while you snack on some strands. That’s allowed.
Step 5: Mix everything up
Toss in the garlic, cumin, chili powder, salt, pepper, and eggs. Stir until well combined. Then sprinkle in the cornstarch. Mix until it all comes together. It should be a bit wet, but not soupy. If it is, squeeze it a little in a clean towel—just enough to help it hold shape.
Step 6: Heat the oil and form fritters
Add a thin layer of oil to your skillet and heat it over medium-high. When it’s shimmering, scoop some of the squash mixture into your hands and shape it into a small patty. Flatten it slightly and gently set it into the pan. Listen for the sizzle. That’s the good part.
Step 7: Fry to golden brown
Let them cook for a few minutes per side. Flip carefully. You want them deeply golden—not burnt, not pale. Just… right. You’ll know it when you see it.
Step 8: Drain and devour
Transfer to a plate lined with paper towels. Let them rest (briefly), then serve warm. Sour cream, yogurt, or something spicy on the side? Yes. Always yes.
Storage Options:
If you have any left, props to you. I never do.
Want To Save This Recipe?
But sure—you can store them in the fridge in an airtight container for up to 3 days. Reheat them in a hot skillet to get the crisp back. The microwave works too, but it makes them a bit soggy and sad. So… skillet.
Want to freeze them? Totally doable. Let them cool first, layer them with parchment, and freeze in a bag. Reheat in the oven at 375°F until crispy again.
Variations and Substitutions:
You know how we all start messing with a recipe the second time we make it? Here’s your permission slip.
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No cornstarch? Sub with rice flour or potato starch.
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More veg? Add shredded zucchini or carrot—just squeeze out the extra liquid or things get mushy.
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Feeling fancy? Add parmesan or feta for a salty kick.
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Vegan? Try flax eggs. It’s not exactly the same, but still good.
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Spice it up? Toss in smoked paprika or red pepper flakes.
What to Serve with Fried Spaghetti Squash Fritters?
Oh, friend. You’ve got options.
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A fried egg on top – It turns into brunch real fast.
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Sour cream or Greek yogurt – Don’t skip the dollop.
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Crispy bacon or sausage – I mean, balance, right?
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A fresh arugula salad – That peppery bite goes so well with these.
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Hot sauce – Enough said.
Frequently Asked Questions:
Can I make these ahead of time?
Yeah, but they’re definitely better fresh. If you must prep ahead, shape the patties and keep them in the fridge, then fry when ready.
Can I use leftover cooked squash?
Sure! Just make sure it’s not watery. Excess liquid = mushy fritters. No bueno.
Why won’t mine stay together?
They’re either too wet or your oil isn’t hot enough. Try draining the squash a bit and letting your oil preheat fully before dropping the fritters in.
This fried spaghetti squash fritters recipe wasn’t born out of a grand idea or a Pinterest mood board. It came from a squash I kept ignoring and a random night when I needed something warm and crispy. And honestly? That’s what makes it so good.
It’s a little messy. A little spicy. A lot comforting. It’s the kind of food that makes you stop scrolling and just enjoy a bite.
So if you’ve got a squash sitting around, give this a go. Don’t overthink it. Don’t wait for the perfect moment. Just fry some fritters and see what happens.
And when you do—tell me everything. Did you add cheese? Eat them all standing over the stove? Use a fancy dip or just sour cream and a spoon?
I wanna hear it all.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Fried Spaghetti Squash Fritters Recipe
Ingredients
- 1 medium spaghetti squash
- 2 large eggs lightly beaten
- ½ cup cornstarch
- ½ tablespoon ground cumin
- ½ tablespoon chili powder
- 2 cloves garlic minced
- Salt to taste
- Freshly ground black pepper to taste
- Cooking oil of choice for frying
Instructions
Prepare the Spaghetti Squash:
- Using a sharp knife, slice the spaghetti squash in half lengthwise. Remove the seeds and inner pulp with a spoon. Pierce the outer skin of each half several times with a fork to allow for steam to escape during cooking.
Cook the Squash:
- Place one half of the squash face down in a microwave-safe dish. Add approximately one inch of water to the bottom of the dish. Microwave on high for 10 minutes, or until the flesh is tender. Allow to cool slightly before handling. Repeat this process with the second half.
Extract the Squash Strands:
- Once cool enough to handle, use a fork to scrape the cooked flesh into long, noodle-like strands. Transfer the spaghetti squash to a large mixing bowl.
Season and Combine Ingredients:
- Add the minced garlic, cumin, chili powder, salt, and pepper to the bowl with the squash. Mix well. Incorporate the beaten eggs into the mixture, followed by the cornstarch. Stir until the ingredients are evenly combined. The mixture should hold together loosely; if excessively moist, drain slightly or press gently with a clean towel.
Heat the Oil:
- In a large skillet, pour a thin layer of cooking oil and heat over medium-high until shimmering.
Form and Fry the Fritters:
- Shape the squash mixture into small patties, squeezing gently to remove any remaining moisture. Carefully place them in the hot oil. Fry each fritter for approximately 3 to 4 minutes per side, or until golden brown and crisp.
Drain and Serve:
- Remove the fritters from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve hot, optionally accompanied by sour cream, Greek yogurt, or a dipping sauce of choice.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
