Spaghetti Squash & Kale Fritters
- Squash has no limits! Serve these bite-sized eats at your next fall gathering.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1 medium spaghetti squash
- 1-2 Tbsp olive oil
- Salt and pepper, for seasoning
- 2 cups cornbread mix
- 1 cup self-rising flour
- 3/4 tsp salt
- 1/2 cup onion, grated
- 1-1/4 cups buttermilk
- 1 egg, beaten
- 1-1/2 cups kale, chopped
- 1–2 qt oil
- 1/2 cup mayo
- 1/2 tsp coarse black pepper
- 1 tsp garlic, minced
- 1/2 lemon, juiced and zested
- To start preparing the fritters, begin by preheating the oven to 375°F.
- Split the spaghetti squash in half lengthwise and remove the seeds. Brush the squash with olive oil and season with salt and pepper. Roast, skin-side up, for 45–55 minutes, or until the squash is soft and can easily be pierced with a knife.
- While it's roasting, preheat the oil (for frying) to 375°F.
- To prepare the aioli, combine the mayo, pepper, garlic, lemon juice, and zest in a small mixing bowl. Set aside in the fridge.
- To finish preparing the fritters, combine the cornbread mix, flour, salt, onion, buttermilk, and egg in a medium or large mixing bowl.
- Once the squash has fully roasted, let it cool enough to handle. Using a fork, scrape out the flesh of the squash into a mixing bowl. Immediately add the kale so it can wilt. Fold this mixture into the cornbread batter until well incorporated.
- Form the fritters using 2 spoons, 1 to scoop a heaping spoonful of the batter and 1 to scrape it off gently and drop it into the preheated oil. They should sink, then quickly rise to the top. Fry the fritters in batches, cooking each side for 2–3 minutes. Use a large slotted spoon to remove the fritters from the oil. Place them on a cooling rack with a baking sheet underneath or on a paper towel-lined baking sheet to drain the excess oil.
- Serve hot and dip into the aioli sauce.