Spaghetti Squash Latkes

December 12, 2009

Spaghetti Squash Latkes

Sara Jones, Tucson CSA

The strands of spaghetti squash are just like grated potatoes, and
their texture holds up nicely in these potato pancakes. Add a bit
of finely chopped greens to the mix, if you like.

1/2 of one small spaghetti squash, seeds removed and roasted
3 green onions or ½ yellow onion, chopped
1/2 cup finely chopped winter greens (optional)
2 eggs
1/4 cup flour
Salt and pepper to taste
Oil for pan frying

With a fork, scrape strands of squash out of skin into a medium
bowl. Mix with other vegetables. Stir in the two eggs, then add
the flour. Add a pinch of salt and pepper, to taste. To cook, heat
skillet over medium high heat and add enough oil to coat
bottom. When oil is hot, drop spoonfuls of mixture onto skillet
and press lightly to flatten. Cook for about three to four minutes
on each side, until golden brown. Remove to drain on paper
towel or newspaper and continue frying, adding more oil as
necessary, until finished. Top with your favorite garnish.

2 Responses to “Spaghetti Squash Latkes”

  1. Ashton Says:

    Just made these with a little cornmeal in the batter. Delicious! Great recipe!

  2. Paula Says:

    A breadcrumb coating doesn’t hurt, either, I’m finding.

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