Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spaghetti squash latkes. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Spaghetti Squash Latkes is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Spaghetti Squash Latkes is something that I’ve loved my whole life.
Transfer the cooked latkes onto a paper towel-lined plate. These spaghetti squash latkes are spiced up with a little jalapeno 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 particular recipe, we must first prepare a few components. You can cook 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)
- Take 1 tbs olive oil - for rubbing
- Make ready 2 tbs minced onion (or 1 tsp onion powder)
- Prepare 2 eggs - beaten
- Make ready 4-6 tbs all purpose flour
- Take 1 tsp sea salt (or to taste)
- Make ready 1/4 tsp black pepper
- Prepare For Frying
- Get 2 tbs vegetable oil
- Get 1 tbs butter (optional, helps with better crisping and color)
- Prepare For Serving
- Get sour cream or Greek yogurt
- Prepare minced chives or dill
Spaghetti squash makes a great substitute for I've kicked my low carb spaghetti squash latkes up a notch with some spicy seasoning, too. Includes spaghetti squash, olive oil, salt, pepper, sliced green onions, chopped parsley, sage leaves, garlic cloves, large eggs, pecorino. 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.
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!
Learn the best way to cook spaghetti squash in this recipe video! It's so easy and delicious when you do it right! The spaghetti squash adds both volume and fiber, making this a huge and healthy treat. Latkes get a funky update with the use of spaghetti squash and the addition of sautéed spinach and kale for a. Jump to the recipe showing How to Cook Spaghetti Squash or watch our quick video showing you how we do it.
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