Spicy Spaghetti Squash Fritters with Red Pepper Chutney

We grill every chance we get this time of year, but we have definitely fallen into a pattern of grilling the same few things - like veggie burgers, veggie sausages, onions, peppers, and asparagus. As much as I love all of those things cooked on the grill, I know we should be expanding our grilling horizons.

So, when Z came back from the store a few weeks ago with a spaghetti squash to grill, I was instantly intrigued. To be honest, I had never even worked with a spaghetti squash before, let alone grilled one. Thanks to a downpour, we never got to grill the squash, but I was able to roast it. 

As creatures of habit, we ended up not even eating the squash that night because we had so much other food (like veggie burgers and onions). And since I hate wasting food, I decided to turn the leftover squash into these Spicy Spaghetti Squash Fritters.

Spicy Spaghetti Squash Fritters with Red Pepper Chutney

Yields: 4 fritters

Fritters:

-1 medium spaghetti squash

-1 teaspoon maple syrup

-1 1/2 teaspoons olive oil

-Pinch of crushed red pepper flakes

-Salt and black pepper

-1/2 teaspoon curry powder

-1/2 teaspoon coriander

1/2 teaspoon turmeric

-Pinch of cayenne

-Salt and black pepper, to taste

-Squirt of lemon juice

-1 large egg

-3 tablespoons all-purpose flour

-Canola oil

-Fleur de sel or sea salt for serving

Red Pepper Chutney:

-1 teaspoon olive oil

-Pinch each of yellow mustard seeds, smoked paprika, cumin, garam masala

-1 cup chopped roasted red peppers (from a jar)

-Salt and black pepper, to taste

Directions:

Fritters:

1.) Heat oven to 400 degrees. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the flesh with the maple syrup and olive oil and season with crushed pepper, salt, and black pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.

2.) Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside. (At this point, you can put the squash in the refrigerator and make the fritters the next day/in a few days, if desired).

3.) In a medium bowl, combine the squash with the curry powder, coriander, turmeric, cayenne, salt, pepper, and lemon juice. Add the egg and flour and stir to combine.

4.) Add the canola oil to a large, shallow pan (about 1/4-inch). Place the pan over medium-high heat. (You want the oil at 360-370 degrees for frying). Form fritters by hand and place in the pan. Cook on each side for 4-6 minutes, or until golden brown. Drain fritters on a paper towel, and sprinkle with fleur de sel or sea salt before serving.

Red Pepper Chutney:

1.) In a small saucepan, heat olive oil to medium heat. Add spices (everything except salt and pepper) and heat until fragrant, about 15 seconds. Add peppers and cook until heated through. Season with salt and pepper as needed.

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One of my favorite things to order when we go out for Indian food is the vegetarian platter (as an appetizer). I love having something fried and full of great flavor - dipped in all of the delicious sauces and chutneys - before diving into my meal. These crispy, intensely flavorful fritters dipped into the sweet red pepper chutney definitely fulfilled that same craving. (We followed up these fritters with a lentil curry for dinner, too).

What's your favorite thing to cook on the grill?

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