WEEKDAYS 1e|12c|p

Spaghetti Squash Latkes

The Chew
|
Servings: 4 - 6
|
easy
|
15 to 30 min

A light and tasty snack!


  • Ingredients
  • step-by-step directions
Ingredients
Spaghetti Squash Latkes
  • 1/4 cup olive oil (divided)
  • 1 large shallot (peeled, finely diced)
  • 1 small serrano pepper (seeded, finely diced)
  • 1 clove garlic (peeled, minced)
  • 2 cups spaghetti squash (drained of excess water)
  • 1 large egg (beaten)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons fresh parsley leaves (chopped, plus additional for garnish)
  • 1/4 cup creme fraiche (for serving)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • In a medium nonstick skillet over medium heat, add 2 tablespoons of olive oil. Add shallot, serrano pepper and garlic and saute until mixture has softened, about 4 minutes. Set aside to cool slightly.
  • In a large bowl, combine the spaghetti squash, egg, flour and parsley. Add the shallot mixture and mix to combine. Season with salt and pepper.
  • Heat the same nonstick skillet over medium-high heat. Add the remaining olive oil and spoon 3 tablespoonfuls of the squash mixture into the skillet. Fry until golden brown and crisp, about 3-4 minutes per side. Transfer to a paper towel lined plate and repeat with remaining squash mixture. Serve with a dollop of creme fraiche and garnish with parsley.

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