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SPAGHETTI SQUASH FRITTERS { gebrokts }



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Amarante




 
 
    
 

Post Thu, Apr 25 2019, 1:15 pm
SPAGHETTI SQUASH FRITTERS
{ gebrokts }

Excerpt From: Paula Shoyer. “The New Passover Menu

MAKES 12–14 FRITTERS

PREP TIME 15 minutes

COOK TIME 45 minutes for squash plus time to cool, 20 minutes for fritters

ADVANCE PREP Squash may be baked 1 day in advance; fritters may be made 3 days in advance

These fritters are similar to latkes.

1 large spaghetti squash
2 large eggs
1 tablespoon peeled, chopped fresh ginger
2 shallots, chopped into ¼-inch-thick (6-mm) pieces
1½ teaspoons ground cumin
½ teaspoon ground ginger
¾ teaspoon ground cinnamon
2 teaspoons lemon zest (from 1 lemon)
¼ teaspoon ground turmeric
⅓ cup (45g) matzoh meal
½ cup (80g) potato starch
1½ teaspoons kosher salt


“1 large spaghetti squash
2 large eggs
1 tablespoon peeled, chopped fresh ginger
2 shallots, chopped into ¼-inch-thick (6-mm) pieces
1½ teaspoons ground cumin
½ teaspoon ground ginger
¾ teaspoon ground cinnamon
2 teaspoons lemon zest (from 1 lemon)
¼ teaspoon ground turmeric
⅓ cup (45g) matzoh meal
½ cup (80g) potato starch
1½ teaspoons kosher salt
⅛ teaspoon black pepper
Vegetable oil for frying

PREHEAT oven to 350°

PLACE the whole squash on a jelly roll pan and bake for 45 minutes, or until you can pierce it with a fork. Let cool. Slice lengthwise in half and use a fork or your hands to scrape the strands into a bowl. The squash may be baked 1 day in advance and stored in the fridge.

USE your hands to squeeze clumps of spaghetti squash strands over a colander several times to get out as much moisture as possible. Place the squash strands on a dish towel or paper towels to absorb more moisture.

IN A LARGE BOWL, place the eggs, fresh ginger, shallots, cumin, ground ginger, cinnamon, lemon zest, turmeric, matzoh meal, potato starch, salt, and black pepper and mix well. Add the squash strands and mix. If the mixture is still very wet, drain the squash mixture over a colander and squeeze it a few times. Return to the bowl.

POUR ½ inch (12-mm) oil into a large frying pan and heat over medium-high heat. When the oil is hot, spoon 2-tablespoon clumps of batter into the pan and use a spoon to press the clumps down. (Do not crowd the pan.) Fry they are well browned. Transfer the fritters to a cooling rack placed over a piece of aluminum foil. Repeat with the remaining batter. If the batter gets too wet halfway through frying, drain again. Serve warm.
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