Fibrous but tender spaghetti squash makes a perfect base for this unusual latke recipe. Top with a dollop of guacamole, if desired.
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Spaghetti Squash Latkes with Roasted Garlic Salsa
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Ingredients
- 2 spaghetti squash 1 pound total
- 1 large egg, beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- A couple sprinkles black pepper
- 1/2-3/4 cup olive oil
- Sour cream optional
- ROASTED GARLIC SALSA
- 1 pound red tomatoes
- 1 head garlic, peeled
- 1 jalapeño pepper seeded for less heat
Instructions
- Make salsa: Bake tomatoes and garlic (drizzled with a little olive oil) at 350˚ for 15-20 minutes or until brown on sides. In a blender, combine tomatoes, garlic, jalapeño, and salt and pepper to taste; puree and set aside.
- Cut squash in half, remove seeds, place on a baking tray, and bake at 350˚ for 30–45 minutes. Remove from oven and let cool for 5- 10 minutes. Using a fork, rake squash to remove flesh in strands. Be careful not to get any skin into the mixture. Place squash strands in a bowl and mix with beaten egg, flour, salt and pepper.
- In a 12-inch or slightly larger nonstick pan, begin to heat olive oil over medium heat. Pat squash mixture into 3-inch round patties, making sure they are well condensed and sticking together nicely. You may need to use a paper towel to absorb extra liquid.
- Place 4 squash latkes in pan and fry on each side until brown and crispy. Each family likes their latkes at different consistencies, from slightly browned to almost black and very crispy.
- Remove latkes from oil and place on a platter layered with paper towels to absorb extra oil. Repeat until all latkes are made. Serve with salsa and sour cream, if desired.
