Wednesday, October 16, 2019

How to Make Spaghetti Squash Fritters Keto? - Spaghetti Squash Recipes

 

spaghetti-squash-fritters-keto-spaghetti-squash-recipes

Spaghetti squash fritters are easy to make and super delicious dish. It's a low carbohydrates, keto, grain free, dairy free, and gluten free.

This spaghetti squash fritters keto is one of best spaghetti squash recipe I tried. You can make a great extra crispy appetizer or healthy snack for the kids

Don’t worry, cooked spaghetti squash is a great nutrient-packed healthier alternative to potato pancakes, pasta or rice noodles. 

Spaghetti squash fritters keto, with creamy blue cheese (optional) and nutty nutmeg in the batter, are an intensely flavorful appealing side dish.

Just like potato latkes (or pancakes) are a special treat at Hanukkah, these squash fritters at Thanksgiving or Christmas have that same hot, savory crispness that pretty much guarantees your family members or friends will eat. Imagine their satisfied faces when eating your squash fritters creation.☺️


Spaghetti Squash Fritters Keto Recipe

Spaghetti Squash Fritters Keto

Serves 6
Cook Time: 35–40 minutes

INGREDIENTS:

1 medium spaghetti squash
1 scallion (green and white parts), thinly sliced on the bias
2 teaspoons garlic, minced
1 and 1/2 tablespoons fresh sage, chopped, plus whole leaves for garnish
1 and 1/8 teaspoon whole nutmeg, grated
1 teaspoon kosher salt or coarse sea salt
1/2 teaspoon freshly ground pepper
Zest of 1 orange
3–4 tablespoons all-purpose flour (You can substitute using coconut flour or almond flour
1 large egg
4 ounces blue cheese, coarsely chopped or crumbled (This is optional)
Canola oil, for deep-frying


COOKING PROCEDURE:

1) Preheat the oven to 400 °F.

2) Cut the squash in half and remove the seeds. 

What is the easiest way to cut squash? The first step is to put a towel down on your cutting board and then place your spaghetti squash on the towel to minimize rolling. Start by making several large slits through the skin with the tip of a sharp knife. 

What is the easiest way to cut squash

3) Season the spaghetti squash with salt and roast on a foil-lined half sheet pan for 30 minutes, until tender. Let cool. With a fork, scrape the squash to remove long strands and place on a towel.

To make spaghetti like strands, gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.

make spaghetti like strands

4) Wrap the spaghetti squash in a kitchen towel and wring as much liquid out of it as possible, discarding the liquid.

Wrap the spaghetti squash in a kitchen towel

5) In a medium bowl, combine the squash, chopped sage, nutmeg, scallion, garlic, salt, pepper, blue cheese, and all but 1 teaspoon of the orange zest. Stir in the egg and flour, and mix well until combined.

6) Add the canola oil to a large shallow pan two-thirds up the sides of the pan. Place the pan over medium-high heat. The oil should be heated to 360 °F for frying.

7) Drop spoonfuls of the squash mixture into the oil. Cook until the fritters are golden brown, about 4 minutes. After the fritters have cooked for 2 to 3 minutes, add some fresh sage leaves, but be careful because they will pop. Fry the sage leaves for a couple of minutes and remove with the fritters. 

8) Drain the fried fritters and sage leaves on paper towels and season with salt.

9) Transfer the spaghetti squash patties keto or fritters to plates and garnish with the reserved orange zest and fried sage leaves. You can pair this fritter dish with Georgia Yellow Squash Casserole with Sour Cream. It will be a perfect match!


4 QUICK COOKING TIPS FOR SPAGHETTI SQUASH FRITTERS

1) To make it one of the best spaghetti squash fritters recipes, it should be extra crispy. Squeezing out most of the water ensures the fritters get crispy and the spaghetti squash flavor is concentrated.

2) About 45 seconds before the fritters are done, put a bunch of sage leaves in the oil. Fried sage is a terrific garnish, and the flavor it releases into the frying oil (and then into the fritters) creates a mouth-watering and appetizing aroma.

Fried sage is a terrific garnish


3) Adding blue cheese to the spaghetti squash fritters creates a gooey interior and a crisp, frico-like exterior.

4) How to make spaghetti squash noodles? You can make squash look like spaghetti strands. If you are not familiar with spaghetti squash, the way you get those spaghetti-like strands is to roast the squash and then remove the cooked flesh of the squash by scraping it with a fork.

How to make spaghetti squash noodles


Check our other tasty Fritters and Squash Recipes:

How to Make Parsnip Fritters: Eat Nourish Glow Recipes

Quibebe- Pumpkin Soup- Brazilian Food Recipes

Patti Labelle's Easy Pumpkin Pie Recipe- Southern Soul Food 

What's NEW in Oprah Winfrey's Favorite Indian Food Recipe?


Can you overcook spaghetti squash?

As with all vegetables, squash and pumpkins should not be overcooked or submerged in boiling water since this will result in the loss of both essential nutrients and flavor.

The key concern with spaghetti squash is that it's easy to overcook. Cooking the squash al dente is practically an art. If I'm making your favorite casserole, don't worry about overcooking the spaghetti squash, because it really doesn't matter. If you are going for al dente noodle-like strands, I pay close attention to cooking times.

Most people bake, broil, pressure cook, or steam them before using in a recipe, but squash can be peeled and cut up for cooking in a small amount of water or broth.


What is a serving size of spaghetti squash?

Other common serving sizes:
Serving Size
Calories
1 oz
13
100 g
47
1 cup of
75
1 squash yields
478


Is spaghetti squash healthy?

Spaghetti squash is a winter vegetable rich in important vitamins, minerals, and antioxidants. Due to its low calorie and high fiber content, it may help in weight loss and digestive health. Try roasted spaghetti squash recipes as a low-carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats.


SPAGHETTI SQUASH CALORIE COUNTER:

Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.

Spaghetti squash, raw
Nutritional value per 100 g (3.5 oz)
Energy
130 kJ (31 kcal)


Carbohydrates
6.91 g


Sugars
2.76 g
Dietary fiber
1.5 g
Fat
0.57 g


Protein
0.64 g


Vitamins
Quantity
%DV
Vitamin A equiv.
6 μg
1%
beta-Carotene
64 μg
1%
Thiamine (B1)
0.037 mg
3%
Riboflavin (B2)
0.018 mg
2%
Niacin (B3)
0.95 mg
6%
Pantothenic acid (B5)
0.36 mg
7%
Vitamin B6
0.101 mg
8%
Folate (B9)
12 μg
3%
Vitamin C
2.1 mg
3%
Vitamin E
0.13 mg
1%



Minerals
Quantity
%DV
Calcium
23 mg
2%
Iron
0.31 mg
2%
Magnesium
12 mg
3%
Manganese
0.125 mg
6%
Phosphorus
12 mg
2%
Potassium
108 mg
2%
Zinc
0.19 mg
2%
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.



Is spaghetti squash a good carb? YES

Due to optimum fiber content make it a popular low-carbohydrates, low-fat, gluten-free, and vegan alternative to pasta, rice, bread and noodles. 


What does spaghetti squash taste like?

Netizens and youtubers have described the taste as similar to yellow winter squash, a bit sweet, and slightly crunchy, among other things. If you're disappointed that spaghetti squash doesn't have the taste or texture of normal pasta, don't be sad. You will get used to it the second try.


Do you like healthy fries? You should check these recipes. I would take just 5 minutes of your time.

How to Make Chrissy Teigen‘s Zucchini Fries? - Chrissy Teigen Cookbook Recipes

How to Make TGI Fridays Crispy Green Bean French Fries?


How do you know if Spaghetti squash is ripe?

When the squash has turned a golden yellow or a dark yellowish color, it is usually ready to be picked. The skin of the squash will be very thick and tough. If you use your fingernail to poke the squash, you will know it's ripe if your nail doesn't pierce the squash.

Spaghetti squash or vegetable spaghetti can come in a variety of shapes, sizes, and colors, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center holds many large seeds and when raw, the flesh is solid and similar to other raw squash. When cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like noodles.


HOW TO STORE SPAGHETTI SQUASH CORRECTLY?

How long does spaghetti squash last? Eat cooked spaghetti squash within 3 to 5 days of putting it in the refrigerator.

Store whole raw spaghetti squash at room temperature up to 3 weeks. Spaghetti squash is available year-round with peak season in fall.

Ideal storage conditions for these vegetables is in a cool, dry place, just about 50°F., 50–70 percent humidity, with moderate air circulation. A basement or an attic with a fan might be just the perfect solution. They should be set securely on shelves or table, not touching each other.

Outside storage might run the risk of freezing your vegetables, and inside the home where temperatures run above 55°F will cause the vegetable spaghetti to get stringy. 

Even under the most excellent conditions pumpkins and winter squash will not stay perfect for 10 years. Eventually the starch content will turn to sugar and the water content will increase. That's why some people freeze, dry, can, or pickle some pumpkin or squash to use during the late winter months. 

You can also cook spaghetti squash recipes and then store it in the freezer for weeks.



REFERENCES:

Julie Hatfield. 2015. The Pumpkin Cookbook: Top 50 Most Delicious Pumpkin Recipes [Breakfast - Snacks - Entrées - Desserts - Beverages] (Recipe Top 50s Book 120) Kindle Edition. Otherworld Publishing. ASIN: B0170HICPK

Mary Anna Dusablon. 1980. Cooking with Winter Squash and Pumpkins: Storey's Country Wisdom Bulletin A-55. Storey Publishing.  LLC. ISBN-10: 0882662309

The Chew Authors: Carla Hall, Clinton Kelly, Gordon Elliott, Daphne Oz, Mario Batali, Michael Symon. 2012. Chew: Fall Flavors: More than 20 Seasonal Recipes from The Chew Kitchen (Digital Picture Book) Kindle Edition. Kingswell. ASIN: B01DJX59QO

Tuesday, August 6, 2019

How Do You Cook Fresh Okra? Try this 18-Minute Egyptian Mashed Okra with Beef Recipe

 

fresh-okra-recipes

Okra, also known as “lady’s fingers” and “gumbo,” is a green flowering plant. Okra belongs to the same plant family as hibiscus and cotton. The term “okra” most commonly refers to the edible seedpods of the plant. In India, it is known by the names vendakkai (alternatively bendakkai) and bhindi.


Ancient Egyptian Pharaoh Mashed Okra with Beef Recipe

How do you cook fresh okra? Try this quick and easy fresh okra recipe.

How-Do-You-Cook-Fresh-Okra

The pharaonic name for okra mentioned in the Harris papyrus is bano. Gaston Maspero, the French Egyptologist, briefly mentions finding the remains of this plant.

Okra now is one of the most commonly eaten dishes in Egypt, and is cooked in several ways. Weeka okra, a popular Upper Egyptian dish, requires the use of a mefraak to mash the vegetables; a method that itself extends from pharaonic times.

This adapted version of healthy okra recipe is the world’s oldest okra and beef recipe ever recorded in ancient Egypt.

This fresh okra dish is serves in a typical Nubian banquet.

Here is a good example of a Nubian banquet composed of dishes that would have existed a very short time after the pharaonic era.

This menu consists of okra with beef, pickled palm tree pith, roqaq, roasted yam, crocodile date loaf, barley porridge, barley beer, boiled cardamom with cloves. Salt and fruit sugar were placed at any dining table for guests to season or sweeten their food.


Serves 4

INGREDIENTS:

1 kg large fresh okra (cut into small pieces)
3 tbsp ghee
1 onion
1/2 kg beef, cubed (You can use chicken or pork if you want.)
2 1/2 liters meat broth
1 tsp salt
1/2 tsp pepper
4 cloves garlic
2 tbsp dried coriander


COOKING PROCEDURE:

1) Wash okra and place in a sieve to dry. Cut into small pieces and lightly sauté in 1 tbsp ghee. Remove okra and drain in a sieve.

sauteed-okra-healthy-okra-recipes

2) Grate onion and sauté in 1 tbsp ghee until golden yellow. Add beef cubes and stir a few minutes. Add broth, cover and simmer until meat is half cooked.

Grate onion and sauté

the-best-way-to-eat-okra


3) Add okra, salt, and pepper and simmer over medium heat until fully cooked.

Add okra, salt, and pepper and simmer

4) Mince garlic and coriander and sauté in the remaining tablespoon of ghee. Sprinkle over dish. Serve.

Egyptian-Mashed-Okra-with-Beef-Recipe


RELATED RECIPES:

Do you want to learn the shortcut for making ghee faster? Try this…
5 Easy Steps to Make Clarified Butter

Okra can block harmful lectin, get the recipe here…
How Make Baked Okra Lectin-Blocking Chips? - Lectin-FREE Recipes


How do you clean fresh okra to remove the slime?

An easy trick for reducing sliminess is to soak the okra in vinegar before cooking it.

1. Empty half a cup of vinegar into a bowl for every 500 g (1 lb) of okra.

2. Lightly swish the vinegar over the okra to coat all okra in the bowl.

3. Leave for 30 minutes to soak in the vinegar.

4. Remove the okra and rinse well. Dry and use as recommended by the okra recipe.


How do cook okra without the slime?

Learn is the best way to eat okra without the slime.

This is how to stop okra from becoming slimy during cooking. You can pre-cook okra at very high heat by sautéing, roasting, blanching or grilling. Then add cooked okra to your recipe and there will be hardly any slime at all.


RELATED POST: How to Cook Okra Without The Slime? - 15 Slime-Free Okra Recipes


How do you keep okra fresh longer?

To store okra in the fridge, wrap them in a paper towel or place inside a paper bag, and store in the vegetable drawer.

Do not wash fresh okra until you are ready to use it.


How long can you store fresh okra?

Store fresh okra in the fridge for 2 to 3 days.

For longer storage, okra may be frozen.

In the freezer, if properly packaged, whole okra will keep for at least two to three months without risk of freezer burn.

Before freezing and blanching, trim the stem ends (do not cut into the pod when you trim).

To freeze okra, blanch the whole pods in boiling water -- dip them in a pot of boiling water for no more than one minute or more, depending on the size of the pods. Cool the pods quickly in the ice water.


OKRA NUTRITION: Is okra good for you?

Okra has long been preferred as a food for the health-conscious. It is full of vitamin C, vitamin B, potassium, calcium and folic acid. It’s low in calories and has high dietary fiber content. You should consider including okra in your diet to get these health benefits.

Okra is fast gaining a reputation as a so-called 'super food' for people with or at risk of diabetes or cancer.

Okra has been suggested to help lower blood sugar in cases of type 1, type 2, and gestational diabetes.


RELATED POST: How to Start a High Fiber Diet? - FAST, EASY and EFFECTIVE


What's behind the effect of eating okra to lose weight?

Benefits of okra for weight loss: The superior insoluble fibre contained in okra is believed to help stabilize blood glucose by slowing the rate at which sugar is absorbed from the intestinal tract.

benefits-of-okra-water-for-weight-loss


RELATED POST:  How Does Eating Fiber Help You Lose Weight?


Okra Nutrient Composition

Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in dietary fiber, vitamin C and vitamin K, with moderate contents of thiamin, folate and magnesium.

Raw Fresh Okra

Nutritional value per 100 g (3.5 oz)
Energy
138 kJ (33 kcal)

Carbohydrates
7.46 g

Sugars
1.48 g

Dietary fibre
3.3 g

Fat
0.19 g

Protein
1.9 g


Vitamins
Quantity % DV
Vitamin A equiv.
36 μg
5%
Thiamine (B1)
0.2 mg
17%
Riboflavin (B2)
0.06 mg
5%
Niacin (B3)
1 mg
7%
Folate (B9)
60 μg
15%
Vitamin C
23 mg
28%
Vitamin E
0.27 mg
2%
Vitamin K
31.3 μg
30%

Minerals
Quantity % DV
Calcium
82 mg
8%
Iron
0.62 mg
5%
Magnesium
57 mg
16%
Phosphorus
61 mg
9%
Potassium
299 mg
6%
Zinc
0.58 mg
6%

Other constituents
Quantity
Water
89.6 g


Units:
μg = micrograms 
mg = milligrams
IU = International units
Percentages are roughly approximated using USA recommendations for adults.



REFERENCES:

Anany, Abeer. The Kitchen in Ancient Egypt from the Archaic Period until the
End of the New Kingdom. Unpublished PhD dissertation, Cairo University.

Christine Hobson. 1993. EXPLORING THE WORLD OF THE PHARAOHS: A Complete Guide to Ancient Egypt. Thames & Hudson. ISBN-10: 0500275602. ASIN: B004461SSE

Magda Mehdawy. 2017. The Pharaoh's Kitchen: Recipes from Ancient Egypt’s Enduring Food Traditions. The American University in Cairo Press. ISBN-13: 978-9774168130

National Research Council, Policy and Global Affairs, Development, Security, and Cooperation. 2006. Lost Crops of Africa: Volume II: Vegetables. National Academies Press. ISBN-10: 0309103339

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