This reimagined traditional Latke recipe is a crowd pleasing party snack. Already Spaghetti noodles are the perfect addition to this savory snack that's slightly crispy on the outside and soft & warm on the inside.
Spaghetti Squash and Potato Latke
INGREDIENTS:
1 20oz pkg Already Spaghetti (2 rings), shredded and squeezed to remove excess moisture
3 medium Yukon potatoes washed and halved
1 large onion (8oz), peeled and cut into quarters.
2 large eggs
½ c all-purpose flour
2 tsp course kosher salt
1 tsp baking powder
½ tsp black pepper
Safflower, grapeseed or peanut oil for frying
1 tbsp Parsley, finely chopped
Sour cream (optional)
Applesauce (optional)
Tip:
Use a cheese cloth to squeeze the Already Spaghetti to remove excess moisture. You won’t believe how much there is! This is an important steps or the dish will be watery.
DIRECTIONS:
1. Grate potatoes and onion. We use a food processor with a course grating disc. Transfer to a dishtowel or paper towel and squeeze as much of the moisture out as possible.
2. Cut the shredded spaghetti squash with scissors a few times to shorten the strands.
3. Add spaghetti squash and potato/onion mixture to a large bowl. Working quickly so the potatoes don’t brown, add the eggs, flour, salt, baking powder, parsley and pepper. Mix together.
4. In a medium to heavy-bottomed pan (We use a cast-iron) over medium heat, pour about ¼ inch of oil and bring to a temp where the latke will sizzle.
5. Using a ⅓ c measure, drop carefully into the oil. Cooking in batches to not overcrowd the pan. Use a spatula to flatten the latke. When the edges are crispy, about 6 minutes, flip. Cook the second side another 5 minutes.
6. Transfer the latkes to a paper towel lined dish and sprinkle with salt.
7. Serve with sour cream and apple sauce. (Optional)
