Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, spaghetti squash latkes. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Spaghetti Squash Latkes is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Spaghetti Squash Latkes is something which I have loved my entire life.
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 begin with this particular recipe, we must first prepare a few components. You can have spaghetti squash latkes using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Spaghetti Squash Latkes:
- Prepare 1 small spaghetti squash (mine was about 2 lbs)
- Prepare 1 tbs olive oil - for rubbing
- Prepare 2 tbs minced onion (or 1 tsp onion powder)
- Prepare 2 eggs - beaten
- Prepare 4-6 tbs all purpose flour
- Get 1 tsp sea salt (or to taste)
- Take 1/4 tsp black pepper
- Make ready For Frying
- Get 2 tbs vegetable oil
- Make ready 1 tbs butter (optional, helps with better crisping and color)
- Get For Serving
- Make ready sour cream or Greek yogurt
- Take 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.
Instructions 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.
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