Because fall vegetables are even better bite-sized and fried.
Spaghetti Squash Fritters
- 1 Medium Spaghetti Squash (cooked and shredded)
- 1 teaspoon Kosher Salt or Coarse Sea Salt
- 1/8 teaspoon Nutmeg (grated)
- 1 1/2 tablepsoons chopped Fresh Sage plus whole leaves for
- 1 Scallion (green and white parts) thinly sliced on the bias
- 2 teaspoons Garlic (minced)
- 1/2 teaspoon Freshly ground Pepper
- 4 oz Bleu Cheese (coarsely chopped or crumbled)
- Zest of 1 Orange
- 1 Large Egg
- 3 tablsepoons All-Purpose Flour
- Canola Oil for deep frying
- Cut squash in half and remove seeds. Roast on foil-lined half sheet pan in a preheated 400 degree oven for 45 minutes. Let cool. With a fork scrape squash to remove long strands and place on a towel.
- Wrap the spaghetti squash in a kitchen towel and wring as much liquid out of it as possible, discarding the liquid.
- In a medium bowl, combine the squash spaghetti, sage, grated nutmeg, scallion, garlic, pepper, bleu cheese, and all but 1 teaspoon of the orange zest. Stir in the egg and flour and mix well until combined.
- Add the canola oil to a large shallow pan -- you want about 1/4 inch, or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. Place the pan over medium-high heat. Oil should be heated to 360-370 degrees for frying.
- Form fritters by hand or using a 1/4 cup measure, and fry them in the hot oil in batches. Cook until the fritters are golden brown on each side, 4 to 6 minutes. After the fritters have cooked for a couple minutes add some fresh sage leaves, but be careful because they will pop. Fry sage leaves for a couple minutes and remove with fritters. Drain fried fritters on paper towels.
- Transfer the fritters to plates and garnish with with reserved orange zest, fried sage leaves, and some coarse sea salt or kosher salt.