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      Spaghetti Squash Latkes

      • December 4, 2015
      640 462 Curry Girls Kitchen

       

      spaghetti squash latkies

      Spaghetti Squash Latkes

      Makes about 24 pancakes

      1 very large spaghetti squash or 2 medium ones measuring 4-5 Cups of squash

      ½ onion diced finely

      2 small garlic cloves minced

      2 eggs slightly beaten

      1 tsp sea salt

      ½ tsp baking powder

      2 Tbl flour (Pamela’s GF Artisan or your favorite GF flour)

      1/2-1 tsp. fresh or dried herbs of choice (optional) Ideas: thyme, rosemary, tarragon, basil, Italian blend.

      Coconut oil for frying

      Preparing Spaghetti Squash

      • Carefully cut in half lengthwise.
      • Scoop out seeds.
      • Baste the inside of squash with a little olive oil.
      • Place open side down on a parchment lined baking sheet.
      • Bake at 350-degree oven for 45 minutes -1 hour..
      • Remove when a fork pierces through. Set aside to cool.

      Spaghetti squash shredding

      Method:

      • Once squash has cooled, using a fork scrape inside of squash until shreds come out. Measures about 4-5 Cups of shreds
      • Add remaining ingredients and mix thoroughly.
      • In a large skillet heat ½ inch of coconut oil over medium high heat.
      • Using a slotted spoon or hands, place about 2 Tbl batter into hot oil and flatten into pancake.
      • As batter gets to end squeeze any excess liquid off before frying.
      • Place pancakes onto paper towel to drain. Serve with chive sour cream.
      • May be kept in warm oven on low heat.

      For more instructions see our potato latke recipe HERE

      Happy Hanukkah!  These are a great appetizer, dinner or served any time of the year!