Curried Spaghetti Squash Fritters

appetizer cayenne cucumber curry fall fritter lime mustard snack spaghetti squash squash yogurt

Jessie Damuck

Makes 20 Servings

Source

Ingredients

½ English hothouse cucumber, grated

½ cup plain Greek yogurt

½ teaspoon finely grated lime zest

1 tablespoon fresh lime juice

1 teaspoon brown mustard seeds

Kosher salt

1 medium spaghetti squash (about 3 pounds)

½ onion, grated

1 large egg, beaten to blend

¼ cup chickpea flour

1 teaspoon curry powder

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

Vegetable oil (for frying; about 3 cups)

Flaky sea salt (such as Maldon)

Method

Mix cucumber, yogurt, lime zest, lime juice, and mustard seeds in a small bowl; season with salt.

Preheat oven to 375°. Pierce squash all over with a knife to vent. Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.

Let cool slightly. Halve lengthwise and scoop out seeds; discard. Scrape flesh with a fork to remove in long strands. Using a clean kitchen towel, wring out excess liquid from squash.

Mix squash, onion, egg, chickpea flour, curry powder, kosher salt, and cayenne in a medium bowl.

Pour oil into a large skillet, preferably cast iron skillet, to a depth of ½" and heat over medium-high until oil bubbles immediately when a bit of squash mixture is added. Working in batches, scoop heaping tablespoons of squash mixture into skillet, pressing down with a spatula to flatten. Cook until golden brown, about 3 minutes per side. Transfer to paper towles to drain; sprinkle with sea salt.

Serve fritters with yogurt sauce alongside for dipping.