Spaghetti Squash Fritters - Yields about 4 dozen

Spaghetti Squash Fritters
Executive Chef Kate Ranch | Cafe Diva, Steamboat Springs
Tasting Colorado by Michele Morris

Ingredients:

• 1 spaghetti squash (about 3 cups cooked squash)
• Olive Oil
• 1 cup grated Parmesan Cheese (xxx)
• 4 cups panko bread crumbs
• 1/2 tbs salt (recommends 1 tbs)
• 1 tsp White Pepper (or substitute black pepper)
• 2 tablespoons basil, cut into thin strips (use fresh basil)
• 6 large eggs
• Canola Oil, for frying

Directions:

1. Preheat the oven to 450 degrees. Cut the spaghetti squash in half and remove the seeds with a spoon. Rub the cut side with olive oil and place cut side down on a nonstick baking sheet. Roast until squash is cooked (flesh will flake easily with a fork), about 30 to 60 minutes. Remove from oven and cool.
2. When squash is cool enough to handle, use a fork to pull the strands of squash from the shell. Place strands in a colander and extract all of the water out of the squash by pressing very hard.
3. Combine the squash with the Parmesan, bread crumbs, salt, white pepper, basil, and eggs in a large bowl and stir together to make the dough.
4. Heat about 4 inches of canola oil in a deep stockpot over medium heat. Shape the dough into silver dollar-size balls.
5. When oil is hot enough that a small piece of dough sizzles, fry the fritters in batches until golden brown. Remove each batch to a paper towel to drain. Fritter may be made ahead and reheated in the oven for a party.