Spaghetti-squash fritters - country living

20 fritters

Ingredients

Quantity Ingredient
2½ pounds Spaghetti squash
Vegetable oil for frying
½ cup Unsifted all-purpose flour
½ cup Chopped fresh dill
¾ teaspoon Salt
½ teaspoon Ground black pepper
2 Large eggs, lightly beaten

Directions

1. Several hours before serving, bake the squash: Heat oven to 350F.

Cut spaghetti squash in half lengthwise. With spoon, scoop out and discard fibrous center and seeds. Place squash halves, cut sides down, on baking sheet; bake 25 to 30 minutes or until squash is tender-crisp (it should seem slightly undercooked.) Set aside to cool. With fork, "comb" the squash flesh so it pulls off in strands.

Measure 4 C spaghetti squash and refrigerate until well chilled.

Discard squash skins.

2. Just before serving, in 1-quart saucepan, heat 1½ inches oil until deep-fat thermometer registers 350'F. In large bowl, combine the chilled squash, flour, dill, salt, and pepper. Stir in eggs until well combined.

3. In batches, drop heaping tablespoonfuls of squash mixture into hot oil; fry 2 minutes, turning fritters once to brown evenly. (Be sure to maintain oil temperature around 350'F to guarantee crispness.) Drain fritters on paper towels and keep warm in low oven while frying remaining squash mixture. Serve immediately.

Country Living/Nov/90 Scanned & fixed by DP & GG

Related recipes