Spaghetti Squash Fritters

By Brie

Because fall vegetables are even better bite-sized and fried. The perfect fall party food!

Ingredients

• 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 garnish
• 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

Preparation

Step 1

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.