parmesan-ricotta spaghetti squash fritters with crispy fried sage
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Parmesan-Ricotta Spaghetti Squash Fritters with Crispy Fried Sage - the ideal pairing of creamy and crispy cheese, sweet spaghetti squash and nutty, toasted sage. Autumnal bliss.
Makes: About 10 fritters
  • 3.5 - 4 cups cooked spaghetti squash, cooled (about half of one large squash, see note)
  • 1 cup whole milk ricotta
  • ½ cup grated parmesan
  • 2 eggs, beaten
  • ½ tsp salt
  • ¼ tsp pepper
  • 15-20 leaves fresh sage
  • light cooking oil for frying, such as avocado oil
  • large flake sea salt for serving
  1. In a large bowl, combine cooked squash, cheeses, beaten eggs and spices and mix well to combine. Let stand for 15-20 minutes to give salt time to draw water out of squash and ricotta. Lightly drain mixture.
  2. Meanwhile, in a large nonstick frypan or skillet, heat a drizzle of oil over high heat until shimmery. Add sage leaves and fry until bright green and crisp, about 30 seconds. Remove sage leaves to a paper towel to drain. Turn off heat. Reserve oil in skillet.
  3. Finely chop about half the sage leaves; reserve the remainder.
  4. When squash mixture has set and drained, stir in chopped sage.
  5. Add another drizzle of oil (to equal about a tablespoon total) to the sage oil in the fry pan and heat on med-high until just shimmering.
  6. Using a fork and spoon or two spoons, dollop generous golfball-sized portions of squash mixture into the hot oil, lightly spreading them out to about ½” thickness with a spoon. (I can get 3-4 to my pan at a time.) Cook for about 6-7 minutes, until edges are deeply browned and little steam holes appear in the fritter (as with pancakes). Using a spatula, very gently flip fritter — it will seem loose and floppy but will hold its shape if handled correctly — and cook for an additional 3 mins.
  7. Remove fritters to a baking sheet fitted with a cooling rack. If frying several batches (it takes me about three, total), you can set the sheet pan in a low oven to keep warm while you continue frying.
  8. Allow fritters to cool slightly (they'll firm up a bit) before serving them with reserved sage leaves and a generous sprinkle of flaky salt. Enjoy!
In our sans-microwave household, I've found this method pretty handy for cooking a spaghetti squash in about 30 minutes. I'll use half of the squash in a traditional preparation the first day (with fresh tomatoes, basil and salt/pepper or a simple butter-and-cheese thing) and wrap the second half in foil for the following day. After a night in the fridge, the squash is super easy to handle.
Recipe by the pig & quill at