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🍝 Crispy Spaghetti Squash Pancakes

305 kcal · 30 min · 4 servings

Crispy Spaghetti Squash Pancakes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spaghetti squash thoroughly.
  2. 2. Cut the squash in half.
  3. 3. Peel off the skin using a knife.
  4. 4. Scrape out the seeds with a spoon.
  5. 5. Grate the squash flesh coarsely.
  6. 6. Squeeze the grated fibers firmly with your hands.
  7. 7. Pour off the released liquid.
  8. 8. Halve an onion.
  9. 9. Peel the onion.
  10. 10. Finely chop the onion.
  11. 11. Whisk the eggs in a bowl.
  12. 12. Season the eggs generously with salt.
  13. 13. Season the eggs generously with pepper.
  14. 14. Sift the flour into the egg mixture.
  15. 15. Stir the mixture until smooth and lump-free.
  16. 16. Fold in the squeezed squash flesh.
  17. 17. Fold in the chopped onions.
  18. 18. Heat two tablespoons of oil in a pan.
  19. 19. Set the heat to high.
  20. 20. Take two spoons for shaping.
  21. 21. Form small pancakes from the mixture.
  22. 22. Slide the pancakes into the hot pan.
  23. 23. Flatten the pancakes with the back of a spoon.
  24. 24. Smooth the surface.
  25. 25. Fry the pancakes until golden yellow.
  26. 26. Fry the pancakes for about two minutes on each side.
  27. 27. Brown them until golden brown.
  28. 28. Season the finished pancakes with salt.
  29. 29. Season the finished pancakes with pepper.
  30. 30. Serve the pancakes hot.

Nutrition per serving