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Spaghetti Squash Latkes
SUBMITTED BY: Chef Philip Dorwart
3 c. roasted and pulled spaghetti squash (350 until done-25 minutes +/-)
4 tbsp. grated shallot
1 tsp. salt
1/4 tsp. pepper
2 tbsp. cracker or matzo meal
1 tsp. thyme, fresh chopped
1/2 c. oil for frying latkes plus about 2 tbsp. for onion
Saute onion until slightly browned.
Beat eggs. Add squash, shallot, salt, pepper, and meal.
Heat half the oil in frying pan and drop potato mixture by the tablespoon. Fry until browned on both sides. Serve with applesauce or sour cream.
This is a traditional dish served during the Jewish festival of Chanukah (a.k.a. The Holiday of Lights, which usually coincides with the Christmas Season). This joyous holiday is celebrated by lighting candles, giving gifts to children, spinning a top (dreidel) and eating potato latkes.