Spaghetti Squash Latkes. Every year when Hanukkah comes around, I always take on the challenge to cook up creative latke recipes. The classic potato-and-onion recipe is always great on the first few nights, but by the third night, I find that I'm craving something a little different. Here, I've swapped the starchy grated potato for some tender spaghetti squash and tossed it with fresh herbs, green onions, and.

These little latkes are an awesome way to use up leftover spaghetti squash and combine this low carb veggie superhero with pasture raised eggs and parmesan cheese for a savory breakfast or side dish. Spaghetti squash is low in carbs and is a good source of Vitamin A to support eye and skin health. These spaghetti squash latkes for Hanukkah are super easy to make and fried as well, so they are a great fit for the tradition. You can cook Spaghetti Squash Latkes using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Spaghetti Squash Latkes

It's 1 of small spaghetti squash (mine was about 2 lbs).
It's 1 tbs of olive oil - for rubbing.
You need 2 tbs of minced onion (or 1 tsp onion powder).
Prepare 2 of eggs - beaten.
You need 4-6 tbs of all purpose flour.
You need 1 tsp of sea salt (or to taste).
Prepare 1/4 tsp of black pepper.
You need of For Frying.
It's 2 tbs of vegetable oil.
You need 1 tbs of butter (optional, helps with better crisping and color).
Prepare of For Serving.
It's of sour cream or Greek yogurt.
You need of minced chives or dill.

For a fun Chanukah craft for kids, check out our kid-friendly, safe Chanukah candles! Or, give our Chanukah coloring page for adults a try. In a bowl, add your whisked egg into your pre-cooked spaghetti squash and gently mix in the rest of the ingredients. These latkes do require pre-cooked spaghetti squash, but the simplicity of the rest of the recipe makes up for the time it takes to roast the squash.

Spaghetti Squash Latkes step by step

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!.

Cassava Flour takes the place of grains. Spaghetti Squash Superfood Latkes With Hanukkah just around the corner, many are planning to include a big plate of pan-fried potato latkes as part of their celebration. For cancer patients and their caregivers, however, the traditional preparation of this holiday treat can seem a little heavy. Spaghetti Squash Latkes for a healthy Hanukkah. Let it cool and cut in half.