Spaghetti Squash Fritters
Squash Fritters with Chimichurri Paired with Malbec
Trying to come up with of a way to reinvent some leftover spaghetti squash, I recalled a recipe for fritters in Greg Atkinson’s book, “At the Kitchen Table.” His version is based on parsnips, but I can’t get the hubby to eat those. Besides, we were in need of a side dish to pair with a Malbec.
So, after a few tweaks, this is what I came up with. When I asked the hubby what he thought of the Spaghetti Squash Fritters he replied, “There’s spaghetti squash in there? I couldn’t tell; they’re delicious.”
Makes 8 fritters
- 3/4 cup cooked spaghetti squash
- 1 tablespoon Cilantro Chimichurri, plus extra for serving
- 1 egg, beaten
- 1/4 cup brown rice flour
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 tablespoons butter
In a medium size bowl, combine the spaghetti squash, Cilantro Chimichurri, and the egg.
In a small bowl, mix together the flour, baking powder, and salt. Add the dry ingredients to the squash mixture and stir gently until all ingredients are combined.
Preparing Squash Fritters
Heat a non-stick skillet over medium high heat and add half the butter. When the pan is warm and the butter is melted, add the batter to the pan a tablespoon at a time. Using a small ice cream scoop makes it easy to make even sized portions, and to get the batter in the pan. Then you want to flatten the batter to the shape of a small pancake. If you’re using an ice cream scoop, simply use the back of the scoop to spread the batter. Let the fritters cook about five minutes or until they’re a pretty golden brown, then flip them and cook for another 3 minutes until they are browned and cooked through. Before continuing with the next batch, melt the remaining butter in the pan.
Fritters are at their best right out of the pan, so don’t wait long to eat these! Serve them with some Cilantro Chimichurri on the side.
Wine Pairing
We served these tasty fritters dressed with a dollop of Cilantro Chimichurri as a side dish to Mole Poblano Enchilada Casserole. Our beverage of choice for the evening was the Bodega Noemia de Patagonia J. Alberto 2008 Malbec. Any fruit forward Malbec should pair nicely with the dish.
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