Crispy Spaghetti Fritters

F**k the paleo bread scene. Okay I don't necessarily mean that...I do love my banana breads and zucchini breads here and there...but after inhaling these suckers, I'm not sure I'll be partaking in any other bread-like vehicle for my food. If you're super into paleo bread, don't be offended by my dismissal of's still good and I'll still eat it every now and then! It's just really dense in calories due to the plentiful amount of nut flours used that I can really only have it as a treat once in a while. 

THESE guys, on the other hand, are full of spaghetti squash. They are so freaking good and I can eat as many of them as I want as regularly as I want without feeling sick or guilty. Score! I label them "fritters", because that's what they are...but they are so crispy and hold together so well, that you can also use them as a platter for your chicken salad (as photographed), a bun for a burger or bread for a sandwich! See what I was getting at earlier? Seriously though, they're great any way. Even by themselves. 


  • 3 cups of spaghetti squash, cooked
  • 3 eggs
  • 1/4 cup coconut flour
  • 1/2 tbsp oregano
  • 1/2 tbsp parsley flakes
  • 1/4 - 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • Fat of choice (coconut oil, ghee, bacon grease, etc.)


  1. In a towel (paper towel is fine), wring out your spaghetti squash. Get as much water out as possible.
  2. In a mixing bowl, whisk your eggs and then add your spaghetti squash strands.
  3. Add coconut flour, herbs, salt and pepper and combine well. You should be able to form patties with the mixture. If not, add coconut flour (tsp by tsp). The patties should be about the size of your palm and relatively flattened.
  4. In a skillet, heat about 1 tbsp of fat on medium heat and add a fritter. Flatten out with a spatula and let sit for 3-4 minutes. Flip and let the other side cook for another 3 minutes.
  5. Repeat step 4 until you've used up all the fritter "batter". 
  6. Eat as many as you want!!

Servings: 4-6 fritters