Latkes have come to mean “Potato Pancakes” in common parlance, but nowhere does it say that they must
be made with potatoes. In fact, this dish has so many geographic roots and such a long history, that surely it could be made with nearly anything – it’s just a pancake, after all. Even for Hanukkah it need only be a “thing” fried in oil (the miracle of the oil lasting 8 nights is the crucial piece here, not the potato). So when I realized I had over-extended myself in the Spaghetti Squash buying department, I decided to get creative. (Note: if you want a more traditional version, check out my Potato Latke recipe
This is the first of two new posts using the wonderfully versatile, über-healthy and easy to cook, Spaghetti Squash. To the uninitiated, Spaghetti Squash looks like an unassuming gourd until it’s cooked and combed through with a fork — at that moment it transforms into a gorgeous golden bowl of noodles (See my post on using Spaghetti Squash in place of noodles for pasta dishes).
But these noodles are special! Of course they are naturally gluten and dairy-free, but they are also fat-free, low carb, low calorie and full of vitamins! What’s more, my kids like them! (Ok, in the spirit of full disclosure, my daughter loves them and my newly-food-skeptical son now tolerates them only when smothered in marinara sauce, but hey, you take your healthy victories where you can!)
In this incarnation, I cooked the winter squash, combed through it and gathered my “noodles,” weighing out a pound (approximately 1 good sized squash), and transformed it in to latkes! Or, as my photographer dubbed them, “Squashtkes!”
They require very little oil to fry them, (if you’re making these for Hanukkah, don’t skip out on the oil though!), but if you want them extra-crispy, add more oil than I used. I’ve put a Mexican spin on these, but feel free to use alternative herbs and spices or serve with different sides and condiments. Think of the latke as the canvas on which you create the flavor palate for your meal!
Here, I served them with my favorite new “un-hummus”– Eat Well Enjoy Life® Sweet & Spicy Black Bean Hummus, chunky salsa and lactose-free organic sour cream from Green Valley Organics® (for more on these new products, tune into my radio broadcast on my “Fancy Food Finds“). Totally yum and healthy – now that’s what I call a great recipe!
- 1 Spaghetti Squash (1 lb cooked, combed “noodles”)
- 1 egg (or favorite egg substitute)
- 3 Tbs. Jules Gluten Free™ All Purpose Flour
- 2 tsp. diced green chiles
- 1-2 Chipotle peppers in Adobo Sauce (gluten-free brands include La Morena & La Costeña), diced
- 1 tsp. sea salt
- 1/2 tsp. cracked black pepper
- olive oil for frying
- salsa, sour cream, hummus, refried beans, etc. as condiments
Preheat oven to 375°F.
Pick your squash, cut it in half and remove strings and seeds. Wrap cut side of each in foil. Lay each half, cut side-down, on a baking sheet with enough water to cover the surface of the baking sheet.
Bake in preheated oven for 30 minutes, or until fork tender (cook time will vary depending on the size of your squash). The skin will start to bubble a bit when it is totally done. Remove from the oven and allow to sit until it is cool enough to handle.
Comb through the open sides of the cooked squash from top to bottom with a fork, creating lengths of ”noodles.”
Measure out 1 pound of “noodles” in a large bowl. Mix in beaten egg, flour, chiles, diced chipotle pepper, salt and pepper. The mixture should hold together well, but drain in a colander if it is watery.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Spoon heaping tablespoons of the latke mixture onto the hot oil and gently flatten to an approximately 3-inch diameter. Fry until lightly browned, then flip to fry on the other side.
Remove cooked latkes to a foil-lined baking sheet and keep warm in a 200°F oven until ready to serve.
To reheat later, use an oven or toaster oven, as a microwave will not keep the latkes crisp.