• Bunuelitos De Caballo De Angel (Fried Spag Squash Balls)

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    • 1 lb Spaghetti squash peeled, seeded, and cut into 1/4" cubes
    • 3/4 c. Orange flower honey divided Zest and juice of 1 lemon
    • 1 x Cinnamon stick
    • 3/4 c. Flour
    • 1 Tbsp. Baking pwdr
    • 1/4 c. Sherry
    • 1/4 c. Lowfat milk
    • 1 x Egg separated
    • 2 Tbsp. Extra-virgin extra virgin olive oil plus
    • 2 c. Extra-virgin extra virgin olive oil


    1. In a medium saucepan, combine spaghetti squash cubes, 1/2 c. of the honey, lemon zest and juice, cinnamon stick and 1 c. of water and bring to a boil. Lower heat and simmer till mix has the consistency of thick marmalade, about 45 min to an hour. Cold in refrigerator till hard. Stir together flour and baking pwdr in a mixing bowl. Add in sherry, lowfat milk, egg yolk and 2 Tbsp. oil to create a smooth batter and allow to stand for 10 min.
    2. Heat remaining 2 c. oil to 375 degrees.
    3. Form 1-inch diameter balls of cold spaghetti squash mix. Beat egg white to stiff peaks and fold into batter. Dip spaghetti squash ball into batter and fry 5 to 6 at a time till light golden. Remove and drain on paper towels. Drizzle with honey and serve hot.
    4. This recipe yields 4 dessert servings.

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