Veggie fritters are a bit of a mind game because they have a magical way of making you forget that you’re actually eating vegetables. That’s because the best fritters aren’t just packed with veggies — they’re also enhanced with cheese, herbs, and spices. Then there’s the brilliant method of pan-frying them, making them nice and crispy. Everyone can agree on crispy.
Vegetable fritters are an easy way to eat more veggies. They pack up great for lunch, either on their own or in a sandwich, and they even make a nice, light dinner when paired with a simple salad.
By definition, a fritter is a fried mouthful of deliciousness — they can be sweet or savory and made with pretty much any kind of food.
Luckily, it’s easy to “health-ify” any fritter recipe. Instead of frying them in a pan of oil, you can bake them in the oven and still enjoy the crunchy crispiness — without all the fat.
In just 25 minutes, you can be noshing on these gorgeous fritters filled with squash, onion, garlic, chives, Parmesan cheese, and lemon zest.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 6 servings, approx. 2 fritters each
2 cups cooked spaghetti squash, well-drained
½ cup onion, finely chopped (approx. ¾ medium)
2 cloves garlic, finely chopped
2 Tbsp. chives, finely chopped
2 large eggs, lightly beaten
1½ tsp. finely grated lemon peel (lemon zest)
½ cup panko bread crumbs, gluten-free
2 Tbsp. cornstarch (preferably GMO-free)
½ tsp. sea salt (or Himalayan salt)
½ cup Parmesan cheese, grated
olive oil cooking spray
Preheat oven to 425° F.
Line baking sheet with parchment paper. Lightly coat with olive oil cooking spray. Set aside
Combine spaghetti squash, onion, garlic, chives, eggs, lemon peel, bread crumbs, cornstarch, salt, and cheese in a large bowl; mix until thoroughly combined.
Form spaghetti squash mixture into 12 ¼-cup patties. Place patties on prepared pan. Lightly coat tops with spray. Bake for 15 minutes, turning patties over after 7 minutes.
Storage: Fritters will last in the fridge for about 1 week. They also freeze well. To reheat frozen fritters, place them on a parchment paper-lined baking sheet and heat in a 400°F oven until warmed through and crisp again, 10 to 15 minutes.
If using freshly baked spaghetti squash, wait for it to be cool enough to handle, place inside a clean kitchen towel, and wring out excess moisture.
Spaghetti squash fritters are great dipped in a little reduced-fat
(2%) Greek yogurt.
Use your meal-prepped spaghetti squash for this recipe.