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Spaghetti Squash Latkes
The strands of spaghetti squash are just like grated potatoes, and their texture holds up nicely in these potato pancakes. Add a bit of finely chopped greens to the mix, if you like.
- 1/2 of one small spaghetti squash, seeds removed and roasted
- 3 green onions or ½ yellow onion, chopped
- 1/2 cup finely chopped winter greens (optional)
- 2 eggs
- 1/4 cup flour
- Salt and pepper to taste
- Oil for pan frying
With a fork, scrape strands of squash out of skin into a medium bowl. Mix with other vegetables. Stir in the two eggs, then add the flour. Add a pinch of salt and pepper, to taste. To cook, heat skillet over medium high heat and add enough oil to coat bottom. When oil is hot, drop spoonfuls of mixture onto skillet and press lightly to flatten. Cook for about three to four minutes on each side, until golden brown. Remove to drain on paper towel or newspaper and continue frying, adding more oil as necessary, until finished. Top with your favorite garnish.
Submitted by Sara Jones, Tucson CSA