Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, spaghetti squash latkes. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Spaghetti Squash Latkes is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Spaghetti Squash Latkes is something which I’ve loved my entire life. They are nice and they look fantastic.
Transfer the cooked latkes onto a paper towel-lined plate. These spaghetti squash latkes are spiced up with a little jalapeño and made a bit healthier with squash instead of potatoes. Once upon a time I told you about my dad's crazy "grew up in India but.
To get started with this recipe, we have to prepare a few components. You can have spaghetti squash latkes using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Spaghetti Squash Latkes:
- Get 1 small spaghetti squash (mine was about 2 lbs)
- Prepare 1 tbs olive oil - for rubbing
- Get 2 tbs minced onion (or 1 tsp onion powder)
- Make ready 2 eggs - beaten
- Take 4-6 tbs all purpose flour
- Take 1 tsp sea salt (or to taste)
- Take 1/4 tsp black pepper
- Get For Frying
- Get 2 tbs vegetable oil
- Take 1 tbs butter (optional, helps with better crisping and color)
- Prepare For Serving
- Prepare sour cream or Greek yogurt
- Prepare minced chives or dill
Use a spatula to transfer the latkes to a baking sheet and keep them warm in the oven while you fry the remaining latkes. Spaghetti squash makes a great substitute for I've kicked my low carb spaghetti squash latkes up a notch with some spicy seasoning, too. Made with naturally gluten and dairy-free spaghetti squash instead of potatoes, they are low carb, lower in calorie and full of vitamins! In this healthier latkes incarnation, I cooked the winter squash.
Steps to make Spaghetti Squash Latkes:
- While squash is raw cut off stem and cut a small sliver off of one side to create a flat spot for stability. Carefully cut in half lengthwise (seriously, be careful it will be hard to cut while raw).
- Scoop out seeds. Rub 1 tbs olive oil all over inside and out of both halves (yes, skin too even though you won't use it). Place cut side down on a foil lined baking sheet.
- Bake in a preheated 400°F oven for 45 minutes, or until outside gives when poked (don't poke with your finger, though, to avoid burns lol). When done, remove squash. Flip cut side up and let cool completely.
- Scoop out and shred squash into a large bowl. Add all other ingredients, stir to combine. Start with 4 tbs flour and add more as needed. You're looking for a typical latke batter consistency. Also, if you like less salt start with 1/2 tsp. We thought they were perfectly seasoned, but tastes differ.
- Heat 3 tbs oil in a medium skillet over medium high heat. Carefully spoon about 1/3 cup worth of batter into the skillet for each latke (I could fit about 3 at a time in my skillet without over crowding).
- Turn heat down to medium and cook till browned on first side, about 3-5 minutes. Flip and cook until browned on second side.
- Transfer to paper towel lined plate and sprinkle with additional salt if desired.
- Serve warm garnished with sour cream or Greek yogurt and chives or dill. Enjoy!
You'll have ready-to-eat spaghetti squash on the table in less than hour. It all starts by halving your squash and scooping out your seeds, which I love to do with an ice cream scoop for efficiency. Gluten- and carb-free, spaghetti squash is healthy, delicious comfort food. Spaghetti squash or vegetable spaghetti is a group of cultivars of Cucurbita pepo subsp. pepo. They are available in a variety of shapes, sizes, and colours, including ivory, yellow and orange.
So that’s going to wrap it up with this special food spaghetti squash latkes recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
