Go Back
Print
spaghetti squash latkes

Spaghetti Squash Latkes

Spaghetti squash made into crispy latke-style pancakes.

Course Appetizer/Main Course, Main Dish/Side Dish
Cuisine American
Keyword latke, pancakes, spaghetti squash
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6

Ingredients

  • medium spaghetti squash
  • 1/2 cup flour
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 tsp salt
  • additional salt and pepper to taste

Instructions

  1. Slice the squash in half lengthwise, scoop out and discard the seeds, and place the cut sides down in a baking pan filled with about an inch of water. Roast the squash at 350 degrees for about one hour, or until the flesh of the squash is tender. Remove the squash from the oven, and with a fork, gently pull away the flesh from the skin into long spaghetti-like strips.

  2. Place the spaghetti squash strands in a medium mixing bowl. Drain off any excess liquid. Add the egg, flour, and salt and stir to combine.

  3. Meanwhile, heat 2 tbsp. of the oil in a large cast-iron skillet over medium-high heat. Carefully shape the mixture into little walnut-sized balls and drop the balls into the frying pan, flattening them with a spatula. Cook until golden brown on both sides, about 3 minutes per side. Remove from pan and drain excess oil on a paper towel. Repeat with remaining batter and oil. Season with salt and pepper to taste. Makes approximately 18 pancakes.