Spaghetti Squash Latkes
Spaghetti squash adds so much flavor and texture to a latke recipe, you wouldn’t miss the potato. With less carbs while still boosting of vitamins, minerals and fiber, you’ll love this variation for your Hanukah meal.
- 2 scallions, chopped
- 1½ cup roasted spaghetti squash
- 1 egg
- 2 tablespoons almond flour
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- Coconut oil, if frying or Extra Virgin Olive Oil, to drizzle, if baking
- In a small mixing bowl, beat the egg and set aside.
- Then, add all the other ingredients and mix to combine.
- Take about 2 tablespoons of the mixture and form thin patties or "latkes".
- If frying: In a medium sauce pan, add about 1 tbsp coconut oil. Once melted, add the latkes, about 4 at a time (re-adding and melting coconut oil), cooking at about 2-4 minutes per side.
- If baking: On a baking sheet lined with parchment paper, place the latkes and drizzle olive oil on top. Bake at 350 degrees for about 10-20 minutes, until desired crispiness.
- When completed, place on wired drying wrack (with a paper towel underneath to absorb excess oil).
- Although coconut oil is a cleaner alternative to vegetable or other oils used for frying, it is still caloric. For a healthier recipe, opt for the baking variation.