These Spaghetti Squash Apple Fritters are a quick, easy and healthy side dish that goes with any meal. Sweet, savory and light, these fritters are Grain free, dairy free, Whole30 friendly and Paleo. A great use for leftover spaghetti squash!
I’ve always had a problem with spaghetti squash, but not the problem you might think. Back in the early days of Paleo, I thought spaghetti squash was the coolest thing (like a new toy, but better!) and cooked it all the time. Problem? For me, even the smallest ones are just TOO big. Mainly because it’s only me, and sometimes Adam, eating whatever I make with it.
I can’t blame my kids. Let’s be honest now – spaghetti squash is a whole lot more squash than spaghetti, am I right? Which is totally fine with me – I’m a squash lover and a veggie lover in general, so it works. But, there’s only so much of ONE RECIPE that I can eat. Anyway, to get to the point, I made this recipe happen when I found myself with half a leftover roasted spaghetti squash in my refrigerator that was in danger of being completely neglected.
Ingredients Needed for Spaghetti Squash Apple Fritters
Half a spaghetti squash (pre-roasted)
Half an apple (peeled and grated or shredded)
Grated onion
Sea salt & black pepper
A large egg (whisked)
Tapioca flour
Coconut oil (or other preferred cooking fat)
When I first made these spaghetti squash fritters, I didn’t have a lot of time or many ingredients to work with, but, I needed to make something happen with the leftover squash! I had been thinking about making another fritter recipe with plantains and apples, so decided to scrap the plantain part and see if I could make it work with spaghetti squash.
I wanted something easy and quick that you could make when you have leftover squash and just a few other simple ingredients that you’d have on hand anyway. Like an egg, and an onion. And that’s it!
What Kind of Apple Should I Use?
I used a Pink Lady apple, but you can use just about any variety that you prefer. Other good varieties are Granny Smith, Braeburn, Cortland, Jonathan, and McIntosh. All of these varieties are tart in flavor, which makes them perfect options for savory apple recipes.
How to Make Crispy Spaghetti Squash Fritters
The key to getting these Spaghetti Squash Apple Fritters crispy is removing as much excess moisture as you can.
Since spaghetti squash isn’t starchy (it’s low carb) and can hold a lot of water, you’ll definitely want to make sure you squeeze as much water out of the mixture before adding the egg. There is an option to use tapioca flour to help bind the fritters along with the egg, but I made (and photographed) these using just the egg to bind and they came out perfectly.
How to Serve Spaghetti Squash Apple Fritters
You could serve these spaghetti squash apple fritters as a side dish with basically any meal, or just with eggs and veggies for breakfast! They’re a light and healthy side dish option that you really can’t go wrong with!
Easy Spaghetti Squash Apple Fritters {Paleo & Whole30}
Easy Spaghetti Squash Apple Fritters {Paleo & Whole30}
Ingredients
- 1/2 of a small-med pre-roasted leftover spaghetti squash (I used about 2 cups of squash)
- 1/2 medium apple peeled and grated/shredded (I used Pink Lady)
- 1 tbsp grated onion
- 1/2 tsp fine grain sea salt
- 1/8 tsp black pepper
- 1 large egg whisked
- 1 tbsp tapioca flour*
- 1-3 tbsp refined organic coconut oil or preferred cooking fat for frying
Instructions
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Remove the "spaghetti" from your spaghetti squash with a fork and place in a large mixing bowl and "drain" the squash by squeezing out any excess moisture using a paper towel.
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Squeeze out excess moisture from the apple and onions as well, then add the grated apple and onion and mix with the squash.
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Once again, using paper towel, squeeze as much water as you can manage out of this mixture (yes, a lot of draining but it's worth it!), then add the egg, salt, pepper, and tapioca flour if you choose to use it. Mix well with fork until all ingredients are fully combined.
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Heat a large skillet over med-med/hi heat and add a tbsp of coconut oil. Once the pan is hot, begin to spoon the spaghetti squash mixture into the pan - about 1/4 cup for each fritter. Press down a bit so they're 1/2 inch thick.
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Once they'e browned on one side, flip and brown on the second side.
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Drain on paper towels and continue to fry in batches, adding coconut oil as you need.
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Serve right away and enjoy!
Recipe Notes
*If you'd like an extra binder - this is not necessary but will help the mixture stick better while frying.
Thoughts on spaghetti squash? Do you use the whole thing?
What are your favorite ways to use leftover squash?
Want More Spaghetti Squash Recipes? Try one of these!
Spaghetti Squash Pad Thai with Chicken
Chicken Spinach Artichoke Spaghetti Squash
Turkey Sausage Spaghetti Squash Boats
Just an idea, mix your onion, squash and apple together with the salt and let sit awhile in a strainer in the sink. Then squeeze out moisture. Might help make the squeezing easier?
Yum. Added some chopped bacon and cooked in bacon grease. Ate with some leftover pork loin. Delicious. Used a tea towel to squeeze out moisture and used the tapioca as well.
What are the nutritional values on this tempting looking treat?
Loved these spaghetti squash fritters! Made a double batch and with the second half I added goat cheese and mined green onion to the mixture. It also was delish! Thank you for sharing.
Any squash will work with this recipe! They will not taste quite the same either!
Even though I don’t really like spaghetti squash, it’s good cold in salads (kind of random). Many quordle ingredients, including crunch, are required in my recipe. This is an excellent concept!
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