Good morning! Special thanks to Diane for inspiring this post! And I greatly appreciate those of you who let me know you’ve tried my recipes, read other posts, etc. Y’all make my day!
Happy 5th day of Hanukkah to my Jewish friends, co-workers, readers and anyone else who celebrates the Festival of Lights. Wishing all of you peace and joy during this very special time!
Since I drool over pretty much anything potato, I’m always excited during Hanukkah: one of its days involves cooking as part of education–yay! This typically results in the aroma of LATKES frying wafting through the corridor, snagging me and leading me directly to the door of “Miss Sara’s and The Queen of Cool Who Rules the School’s” classroom.
Of course, I said I wouldn’t do it. But: I’m as human as the rest and Hanukkah is once a year. Let’s just say I broke my adherence to quasi-keto ways. I scarfed TWO of those amazing gifts that Hanukkah provides this non-Jewish girl every year—yes, I know I look the part—and stayed out of that room the rest of the day.
Like the aroma in the school halls, however, the thought of latkes permeated my mind all day. The day before, coincidentally, I cooked some leftover spaghetti squash into fritters and realized what was left would be an awesome, keto-esque substitute for the real thing. (That’s the thing about the keto community. We give up our carbs but are forever on the hunt for reasonable facsimiles of carby recipes. In other words, we want to pass on the cake but eat it, too!)
So, to not drag this out any more, here is a recipe for spaghetti-squash “latkes” (because Diane asked)! Please note, I used about a quarter’s worth of a large (?) squash’s leftover strands to get what you see in the photo, made in a 10-inch fry pan. Also note that I kind of threw this together so I didn’t measure anything, but the amounts I list should be enough for half a roasted squash.
pulp of half a roasted spaghetti squash (see recipe below*)
1 egg, lightly beaten
1-2 tbsp of almond meal or almond flour
1/4 cup (or so) shredded Parmesan cheese
salt and pepper to taste
oil for frying (I use canola or olive)
Strain squash strands through a colander or large strainer to remove excess watery by pushing down and stirring. (This VERY IMPORTANT STEP makes it easier to turn the fritters later.) Transfer to a mixing bowl.
Add the rest of the ingredients and stir together. (The consistency was on the creamy side.)
Heat oil in a (preferably non-stick) fry pan over medium to medium-high heat.
Drop mixture by soup-size spoon spoonfuls into oil. (That’s probably a little bigger than a tablespoon. Any bigger and you most likely won’t be able to flip these babies.) Fry until edges and bottoms start to brown;flip and continue frying until cooked through.
TIPS: Fritters should look like those in photo before attempting to flip them. I strongly suggest spraying your spatula with cooking oil before turning fritters too. Alternate idea: if your frying pan is oven-safe, you can put it in the oven under a low-broil flame to finish cooking without having to do the flip!
Transfer to paper towel-lined plate (to drain some of the oil). Es gezunterheyt! (Yiddish for “Eat in health!”)
*Roasted Spaghetti Squash
One spaghetti squash (cut in half lengthwise, seeds removed**)
Oil of choice (I use olive)
garlic salt, lemon-pepper (or salt, pepper, etc of choice–or skip salt entirely for low-sodium diet)
Brush each half of squash with oil and season to taste. Bake at 425-450º F for 35-45 minutes until flesh is a little browned and you can pierce skin easily with a fork.
Scrape spaghetti strands out with a fork (you’ll make it down to the skin if you baked long enough).
Enjoy as is and/or use as a pasta substitute!
**A cauliflower cutter makes removing the seeds so much easier. Best li’l investment ever!
Have a great day and weekend! If you try the recipe, let me know how you it turns out!
©Joanne C Timpano, 2018, content and images (unless otherwise specified).