Keto Fried “Spaghetti” Fritters Recipe
These fritters are so good! This keto fried “spaghetti” fritters recipe will make you appreciate how amazing ketogenic foods can be!
Working With Spaghetti Squash
It’s one of nature’s miracles: Spaghetti squash has a bounty of “noodles” in its belly. Most healthy foods have a pit or seeds or a core to work around.
There are some obstacles to overcome if you’re a spaghetti squash novice, however. The first is slicing it in half.
Carving up a big squash requires a big knife. Make sure it’s sharp – it’s going to be a lot easier and safer if you set yourself up for success here.
Once you’ve cut it in half, you’ll want to look for and remove the seeds. This part is pretty easy. Spaghetti squash seeds are typically pretty big, like pumpkin seeds. That makes it easier to pluck them out.
You can roast the seeds if you’d like, but if you’re eating them alone limit yourself to just a few. Seeds are notoriously easy to overeat, which is a particular problem for keto.
Next, you’ll want to heat the squash to make the strands easy to separate. I prefer to do this in the oven because I like the taste of roasted squash, but it’s perfectly fine to use a microwave to save time.
Once it’s warmed up, just use a fork to scoop out the “spaghetti” strands for the fritters. Let them cool for a bit while you prepare the other ingredients.
Fritter Cooking Tips
Getting this recipe right can take some practice. Sometimes fritters like to fall apart. Although, on the plus side, if this happens you’ve basically got hash browns.
There’s also the potential to overcook them until they become little shreds of charcoal.
Or sometimes you let them sit too long and they turn to mush.
I can’t promise you that every attempt at fritters will yield crunchy golden masterpieces, but I have some tips to increase your odds of success.
- First, don’t be tempted to add extra egg or other ingredients for the batter. You only want enough to hold things together.
- Be careful not to use too much oil, because that will just make them soggy. My stomach aches just thinking about it.
- Don’t turn the heat up too high – medium is plenty hot enough to get the job done.
- Finally, if you’re making a large batch, or if you can’t serve them right away, let them hang out on a wire rack in the oven (set at 300 F). Use a baking sheet to catch the drippings.
They’ll stay perfectly hot and crispy until you’re ready to eat.
Keto Side Dishes You’ll Love
If you love this recipe, you should check out my comprehensive list of keto side dishes.
There are lots of creative recipes to suit every taste, and each one is delicious and keto.
These crunchy fritters will be your new go-to appetizer.
- Soften the spaghetti squash by placing it on a microwaveable plate (cover with a papertowel) and microwaving it for 8 minutes on high.
- When softened, you should be able to remove the strands easily with a fork. You can also bake the spaghetti squash, but it takes a lot longer to soften.
- Remove the flesh and let cool for a few minutes before mixing with the eggs and all the seasoning.
- Add the olive oil to a large frying pan over medium heat.
- Using a large spoon, scoop squash mixture into the skillet and flatten slightly (makes approx. 8 fritters). Cook for 3 minutes then carefully turn and cook for another 2-3 minutes.
- Remove from pan and drain on paper towels. Enjoy.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 4 g per serving
- Serving Size: 1 fritter
- Calories: 82
- Sugar: 2 g
- Fat: 6 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g