Guys, this Spaghetti Squash Fritters with Avocado Herb Sauce recipe has been sitting in my recipe journal for months and months. I made them on Labor Day weekend last year and they were so perfect for summer, but the weather went so quickly from summer to fall that I didn’t have time to post them. But we are finally back to the beautiful warm weather and I’m ready to share these Spaghetti Squash Fritters with Avocado Herb Sauce with you!
These fritters are full of veggies and so much flavor. They are perfect for the leftover spaghetti squash that always seems to be hanging around as leftovers. Maybe that isn’t a problem in your house, but we can’t eat a whole squash in one night.
My favorite thing about this recipe is that it’s really versatile. You can use carrots instead of the sweet potato, or even frozen hash browns (thawed first). You could use parmesan cheese or regular cheddar. Or pepper jack, gouda, fontina, bleu, or whatever! If you want to go vegan or Whole30, just leave out the cheese!
You can also play with the herbs. Whatever you’ve got on hand should work! I love parsley, sage, rosemary, and thyme 😉 No, but really, those are all great herbs. and taste wonderful in these fritters. Parsley might be my fave. If you use stronger herbs like rosemary, you won’t need a full 1/4 cup. If you don’t have any fresh herbs on hand, try two teaspoons of an herbs de provence blend.
These Spaghetti Squash Fritters are paleo, gluten-free, clean and can be easily modified to be Whole30 and vegan. If you are going W30 just leave out the cheese. For vegan use a parmesan cheese substitute and a flax egg.
This Avocado Herb Sauce is so beautifully creamy and fresh. I love the bright flavor and the wonderful thick consistency. You could also use this sauce as a pasta or zoodle topping, or on grilled chicken. It could so easily be turned into a great creamy salad dressing, just cut it in half and thin it out with some more lemon juice and a little oil.
Happy summer everyone!
Spaghetti Squash Fritters with Avocado Herb Sauce
- 1/2 a small/medium spaghetti squash (roasted)
- 2 medium zucchini
- 1 medium sweet potato
- 2 tablespoons-1/4 cup fresh herbs (any combo you like, see note)
- juice and zest from one lemon
- 2 eggs
- 1 cup grated or shredded cheese (see note about kinds of cheese)
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 shake red pepper flakes
- salt and pepper to taste
- oil for frying (lard, ghee, avocado oil, coconut oil, etc...)
- 2 avocados
- juice and zest from on e lemon
- 2 tablespoons fresh thyme
- 1 shake red pepper flakes
- salt to taste
Roast or cook the spaghetti squash. Check out this post if you don't know how to cook a spaghetti squash. Then use a fork to scrape out the insides of one half of the squash into a large bowl. Save the other half for another meal.
Set a wire cooking rack over a cookie sheet. You might want to line the cookie sheet with a paper towel for the oil to drip onto. Set aside.
Shred the zucchini, put the shreds into a clean dish cloth and squeeze as much of the liquid out as possible. Add it to the spaghetti squash. Shred the sweet potato and add it to the spaghetti squash. Add the herbs and lemon zest. Stir all this together until combined. Break the egg into another bowl or a measuring cup and beat it slightly, then add to the veggie mix and stir to combine.
In a separate bowl, whisk together the cheese, almond and coconut flours, red pepper flakes, salt and pepper. Add to the veggie mix and stir to combine. Set aside while the oil heats up. It should sit for at least 5 minutes so the coconut flour has time to soak up some of the liquid.
In a large skillet heat enough oil to cover the bottom of the pan and come up the side of the pan about 1/4 inch. The oil should be hot before adding the fritters.
When the oil is hot, drop scoops (about 2-3 tablespoons per fritter) the fritter mixture into the oil and flatten slightly. Cook on one side until golden brown and crispy and then flip and cook on the other side until golden brown and crispy. Remove from the oil and let cool on a wire rack over a cookie sheet. Repeat until you have cooked all the fritters.
Cut the avocados in half and remove the pits. Scoop the meat out and put it into the bowl of a food processor. Add the rest of the ingredients and pulse until smooth.