Curried Spaghetti Squash Fritters

Ingredients

• ½ English hothouse cucumber, grated
• ½ cup plain Greek yogurt
• ½ teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• 1 teaspoon brown mustard seeds
• Kosher salt
• 1 medium spaghetti squash (about 3 pounds)
• ½ onion, grated
• 1 large egg, beaten to blend
• ¼ cup chickpea flour
• 1 teaspoon curry powder
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• Vegetable oil (for frying; about 3 cups)
• Flaky sea salt (such as Maldon)

Steps

1. Mix cucumber, yogurt, lime zest, lime juice, and mustard seeds in a small bowl; season with salt.
2. Preheat oven to 375°. Pierce squash all over with a knife to vent. Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.
3. Let cool slightly. Halve lengthwise and scoop out seeds; discard. Scrape flesh with a fork to remove in long strands. Using a clean kitchen towel, wring out excess liquid from squash.
4. Mix squash, onion, egg, chickpea flour, curry powder, kosher salt, and cayenne in a medium bowl.
5. Pour oil into a large skillet, preferably cast iron skillet, to a depth of ½" and heat over medium-high until oil bubbles immediately when a bit of squash mixture is added. Working in batches, scoop heaping tablespoons of squash mixture into skillet, pressing down with a spatula to flatten. Cook until golden brown, about 3 minutes per side. Transfer to paper towles to drain; sprinkle with sea salt.
6. Serve fritters with yogurt sauce alongside for dipping.