Everyone needs as many great vegetable cookbooks as they can find in their kitchen library. The Vegetable, a collaboration between Brooklyn- and Australian-based recipe developers and food stylists Caroline Griffiths and Vicki Valsamis, is one of the essentials. If you’re looking for a trusty cache of go-to vegetable dishes, this is a must-buy. Ever fried up spaghetti squash patties? No time like the present!
Baking spaghetti squash magically turns the firm yellow flesh into spaghetti-like ribbons or strands, which make a great pasta alternative whenever you’d like a lower-carb meal. Deep-frying the squash strands makes for an incredible-looking patty, highlighting all the glorious ‘spaghetti’ strands and giving a great amount of crunch. If you are opting for a healthier approach, shallow-frying works well too, although the crunch won’t be quite as pronounced. –VV
Reprinted with permission from The Vegetable
- 1 medium spaghetti squash (about 3 pounds 5 ounces)
- 2/3 cup Kewpie mayonnaise
- 2 tablespoons sriracha or other hot sauce
- 1 tablespoon extra-virgin olive oil
- 2 spring onions, finely sliced
- 1 green chili, deseeded and finely chopped
- 2 tablespoons finely chopped ginger
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 2 large free-range eggs, lightly beaten
- 1/4 cup all-purpose flour
- vegetable oil for deep-frying
For the patties
Preheat the oven to 350°F (fan-forced). Line a baking tray with baking paper.
Cut the spaghetti squash in half lengthways and using a spoon, scrape out and discard all the seeds.
Place the squash halves, cut side down, onto the tray. Bake for 30 minutes, or until a skewer passes through the squash easily. Remove from the oven and allow to cool.
Using a fork, tease out the squash flesh to create the spaghetti strands, then transfer to a large mixing bowl.
In a small bowl, combine the mayonnaise and sriracha, mixing thoroughly with a spoon. Set aside.
Heat the olive oil in a small frying pan over medium heat. Add the spring onion, chilli and ginger and sauté for 5 minutes, or until soft. Stir in the cumin and coriander and cook for a further 1 minute.
Add the mixture to the squash, along with the eggs and flour. Season with salt and freshly ground black pepper and gently mix together using a spoon. Pour 1¼ inches of vegetable oil into a medium-sized, heavy-based frying pan. Heat over medium heat until a cooking thermometer registers 350°F, or until a cube of bread turns golden brown in 15 seconds.
Heap two tablespoons of the mixture into your hand, then carefully lower into the oil using a slotted spoon. Repeat until the pan is full, but not overcrowded; you will need to work in several batches.
Cook for about 4 minutes, or until golden brown, turning the patties over halfway through cooking. Using a slotted spoon, transfer the patties to drain briefly on paper towel.
Serve warm, with the siracha mayonnaise.