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Spaghetti squash, quinoa, spinach and parmesan fritters topped with basil sour cream
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Spaghetti squash, quinoa, spinach and parmesan fritters topped with basil sour cream
Here is an appetizer idea that can be served as appetizer in cocktails or as side dish, Spaghetti squash-Quinoa-Parmesan fritters served with basil sour cream, a creative and absolutely exquisite recipe.
Spaghetti squash, quinoa, spinach and parmesan fritters topped with basil sour cream
| Prep time: 30 minutes |
|---|
| Cooking time: 50 minutes |
| Servings or yield: About 14 fritters |
| Difficulty level: Easy |
| 2 eggs |
|---|
| 2/3 cup flour |
| 2 cups spaghetti squash, cooked and wringed out (see below) |
| 2 cups quinoa, cooked |
| 1/2 cup Parmesan cheese, freshly grated |
| ¼ cup fresh spinach, finely chopped |
| 1/2 teaspoon salt |
| About 2 cups Canola oil (for frying) |
| For garnish |
| 5-6 fresh basil leaves |
| ½ cup of sour cream |
| Salt and pepper to taste |
Preparation
For garnish, in a small bowl, combine sour cream and fresh minced basil leaves, salt and pepper to taste, mix well, and set aside.
To cook spaghetti squash, preheat oven to 425 ˚F. Cut the squash in 2 halves, scrape out seeds and fibres out of each half. Spray oil over the cut sides of the squash, place the squash on the baking sheet cut side down. Bake for about 30 to 45 minutes.
Remove squash from oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape with a fork to remove flesh in long strands. Transfer to a colander with bowl under it to let water drain.
Wring out the spaghetti squash by wrapping small portions of it in paper towels and squeezing hard with your hands over the sink to get rid of as much liquid as you can. Cooked spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters.
For the fritters, in a large bowl, using electric mixer beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. Add spaghetti squash, quinoa, Parmesan cheese, finely chopped spinach, and 1/2 teaspoon of salt. Mix very well until all the mixture has uniform consistency. Taste and adjust seasoning, if necessary, even though it should be just perfect.
Place canola oil in a large skillet and heat on high-medium heat until very hot. Using 2 tablespoons, spoon of the batter for each fritter and drop on the skillet, do 4 fritters at a time.
Use a spatula to correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters and cook 1-2 more minutes. Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes. Repeat for the rest of fritters and place on absorbent paper.
Serve topped with a dollop of sour cream and fresh basil.
Tips, Tricks + Culinary ideas
Preparation steps
1 - For garnish, in a small bowl, combine sour cream and fresh minced basil leaves, salt and pepper to taste, mix well, and set aside.
2 - To cook spaghetti squash, preheat oven to 425 ˚F. Cut the squash in 2 halves, scrape out seeds and fibres out of each half.
3 - Spray oil over the cut sides of the squash, place the squash on the baking sheet cut side down. Bake for about 30 to 45 minutes.
4 - Remove from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling.
5 - After squash cools, scrape with a fork to remove flesh in long strands.
6 - Transfer to a colander with bowl under it to let water drain. Wring out the spaghetti squash by wrapping small portions of it in paper towels and squeezing hard with your hands over the sink to get rid of as much liquid as you can.
7 - For the fritters, in a large bowl, using electric mixer beat 2 eggs on high speed for 1-2 minutes.
8 - Add flour and continue beating for about 30 seconds to combine.
9 - Add spaghetti squash, quinoa, Parmesan cheese, finely chopped spinach, and 1/2 teaspoon of salt.
10 - Mix very well until all the mixture has uniform consistency. Taste and adjust seasoning, if necessary, even though it should be just perfect.
11 - Place canola oil in a large skillet and heat on high-medium heat until very hot. Using 2 tablespoons, spoon of the batter for each fritter and drop on the skillet, do 4 fritters at a time. Use a spatula to correct the shape of each fritter, making it flatter and rounder.
12 - Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters and cook 1-2 more minute
13 - Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes. Repeat for the rest of fritters and place on absorbent paper.
14 - Serve topped with a dollop of sour cream and fresh basil.
