Cozy Spaghetti Squash Fritters Recipe

I make these spaghetti squash fritters whenever I have leftover cooked squash sitting in my fridge. They taste remarkably similar to potato latkes, with that same golden crispy exterior and tender center that makes them impossible to resist.

My family requests these fritters constantly, and I love how they turn a simple vegetable into something that feels indulgent. The best part is they come together in about 30 minutes, making them perfect for busy weeknights when I need something satisfying but don’t want to spend hours in the kitchen.

What makes this Spaghetti Squash Fritters a keeper for years to come

I keep coming back to this recipe because it solves the problem of what to do with leftover spaghetti squash. The fritters are sturdy enough to hold together during cooking, yet delicate enough to feel special on the plate.

The combination of almond flour and Parmesan creates a binding mixture that keeps everything intact while adding a subtle nuttiness and savory depth. I appreciate how forgiving the recipe is – even when my squash isn’t perfectly drained, a little extra flour brings the mixture back to the right consistency.

The versatility means I never get tired of making them, and the fact that they freeze beautifully gives me a head start on future meals.

Looking for more satisfying comfort food? My Sausage Pasta Loaded with Browned Sausage delivers that same cozy feeling, and the Marry Me Chicken Pasta Bake has become a regular in my dinner rotation when I need something hearty and crowd-pleasing.

Everything you need for the perfect Spaghetti Squash Fritters

• 3 large eggs, lightly beaten
• ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon of any other salt)
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• 8 ounces cooked spaghetti squash, thoroughly drained (about 1 heaping cup – see my notes on draining below)
• ½ cup superfine almond flour (2 ounces)
• ½ cup grated Parmesan (1½ ounces)
• ½ cup olive oil for frying (about half will remain in the pan)

Note on the squash: I always microwave mine for convenience, but oven-roasted works just as well. The key is draining it thoroughly – I place the cooked strands in a colander, then press them between layers of paper towels to remove as much moisture as possible.

Note on the almond flour: Superfine almond flour works best here as a binder. If you don’t mind the carbs, all-purpose flour is a suitable substitute.

Note on the Parmesan: Freshly grated Parmesan adds both binding power and a savory punch that makes these fritters taste almost like potato pancakes.

My Method for Spaghetti Squash Fritters

1. Mix the egg base (2 minutes): In a medium bowl, whisk together the eggs, salt, pepper, garlic powder, onion powder, and dried thyme with a fork until well combined. The spices should be evenly distributed throughout the egg mixture.
2. Add the squash (1 minute): Fold the drained spaghetti squash strands into the egg mixture, making sure every strand gets coated. Use a fork to separate any clumps.
3. Incorporate the binders (2 minutes): Add the almond flour and Parmesan to the bowl. Mix everything together with a rubber spatula or fork until you have a thick, cohesive mixture. It should hold together when scooped – if it seems watery, add another tablespoon or two of almond flour.
4. Heat the oil (3 minutes): Pour the olive oil into a large 12-inch nonstick skillet and heat over medium heat. The oil is ready when a small piece of the mixture sizzles immediately upon contact.
5. Form the fritters (1 minute per batch): Using a ¼-cup measure or 4-tablespoon scoop, drop four mounds of the mixture into the hot oil, spacing them evenly. Gently flatten each mound with a spatula to about ½-inch thickness.
6. Cook the first side (3-4 minutes): Let the fritters cook undisturbed until the bottom turns golden brown and crispy. You’ll see the edges start to set and turn golden.
7. Flip carefully (1 minute): Using two wide spatulas for support, gently flip each fritter. These are delicate, so take your time and be gentle to prevent them from breaking apart.
8. Cook the second side (3-4 minutes): Continue cooking until the second side is golden brown and crispy. The fritters should feel firm when you press them lightly with the spatula.
9. Drain and repeat (2 minutes): Transfer the cooked fritters to a paper towel-lined plate to absorb excess oil. Give the batter a quick stir and repeat the process with the remaining mixture, making about 8 fritters total.
10. Serve immediately: These are best enjoyed hot from the pan, topped with a dollop of sour cream if desired.

My go to methods for Spaghetti Squash Fritters success

The single most important step is draining the spaghetti squash thoroughly – I can’t stress this enough. After cooking the squash, I let it sit in a colander for a few minutes, then press it firmly between layers of paper towels to squeeze out every last bit of moisture.

I always use two wide spatulas when flipping these fritters because they’re more delicate than traditional potato pancakes. Sliding one spatula under the fritter while supporting the top with another spatula prevents them from breaking apart mid-flip.

Keep the heat at medium throughout cooking – too high and the outside burns before the inside sets, too low and they turn greasy instead of crispy. I test the oil temperature by dropping a tiny bit of batter into the pan; if it sizzles immediately, the oil is ready.

The best way I serve Spaghetti Squash Fritters

I usually top these fritters with a generous dollop of sour cream, which adds a cool, tangy contrast to the crispy exterior. They work beautifully as a side dish next to roasted chicken or grilled fish, but they’re hearty enough to serve as a main course with a simple green salad or steamed vegetables on the side.

My favorite pairing is serving them alongside microwave broccoli or sautéed spinach for a complete meal. Sometimes I make a quick tomato salad with fresh herbs and olive oil, which adds brightness and acidity that cuts through the richness of the fried fritters.