Get ready to transform the humble spaghetti squash into an irresistible culinary masterpiece that will have your dinner guests begging for more! These golden, crispy Bunuelitos are not just a side dish – they're a flavor explosion that bridges traditional Mexican cuisine with innovative vegetable cooking. Imagine biting into a perfectly fried ball that's crunchy on the outside, tender on the inside, and packed with herbs and cheese – this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup breadcrumbs
- 1/2 cup grated cheese
- 1/4 cup fresh herbs, chopped
- 2 eggs
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the spaghetti squash by cutting it in half lengthwise and removing the seeds. Place cut-side down on a baking sheet and roast in a preheated 400°F (200°C) oven for 35-40 minutes until tender.
- Once cooled, use a fork to scrape out the spaghetti-like strands into a large mixing bowl. Allow the squash strands to cool completely and drain any excess moisture by placing in a clean kitchen towel and gently squeezing.
- In the bowl with squash strands, add grated cheese, breadcrumbs, chopped fresh herbs, eggs, salt, and pepper. Mix thoroughly until the ingredients are well combined and the mixture holds together.
- Using clean hands, form the mixture into small golf ball-sized rounds, compressing them firmly to ensure they hold their shape.
- Heat oil in a deep skillet or fryer to 350°F (175°C). Test the oil temperature by dropping a small breadcrumb, which should sizzle immediately.
- Carefully drop the squash balls into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on all sides.
- Remove the fried balls with a slotted spoon and drain on paper towels to remove excess oil. Sprinkle with additional salt if desired.
- Serve hot as an appetizer or side dish, optionally with a dipping sauce like marinara, aioli, or salsa verde.
Tips
- Moisture is the Enemy: Make sure to thoroughly drain your spaghetti squash strands. Use a clean kitchen towel and squeeze out excess liquid to prevent soggy balls.
- Binding Matters: If your mixture seems too loose, add a bit more breadcrumbs to help the balls hold their shape during frying.
- Oil Temperature is Crucial: Use a cooking thermometer to maintain 350°F (175°C). Too low, and your Bunuelitos will be greasy; too high, and they'll burn before cooking through.
- Batch Frying: Don't overcrowd the pan. Fry in small batches to ensure even cooking and maintain oil temperature.
- Make-Ahead Friendly: You can prepare the squash mixture and form balls ahead of time, storing them in the refrigerator for a few hours before frying.
- Serving Suggestion: Experiment with different dipping sauces to find your perfect match – from spicy salsa verde to creamy garlic aioli.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 6g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 55mg
