Spaghetti squash varies greatly in terms of wetness. You’ll really want to squeeze out as much liquid as possible so your fritters fry up crisp, not soggy.
Ingredients
Makes 20 Servings
Yogurt Sauce
½
½
½
1
1
Fritters
1
½
1
¼
1
½
¼
Preparation
-
Yogurt Sauce
Step 1
Mix cucumber, yogurt, lime zest, lime juice, and mustard seeds in a small bowl; season with salt.
-
Fritters
Step 2
Preheat oven to 375°. Pierce squash all over with a knife to vent. Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.
Step 3
Let cool slightly. Halve lengthwise and scoop out seeds; discard. Scrape flesh with a fork to remove in long strands. Using a clean kitchen towel, wring out excess liquid from squash.
Step 4
Mix squash, onion, egg, chickpea flour, curry powder, kosher salt, and cayenne in a medium bowl.
Step 5
Pour oil into a large skillet, preferably cast iron skillet, to a depth of ½” and heat over medium-high until oil bubbles immediately when a bit of squash mixture is added. Working in batches, scoop heaping tablespoons of squash mixture into skillet, pressing down with a spatula to flatten. Cook until golden brown, about 3 minutes per side. Transfer to paper towles to drain; sprinkle with sea salt.
Step 6
Serve fritters with yogurt sauce alongside for dipping.
