My wife makes a spaghetti squash dish about three times a month. She always varies the toppings and it's always good. One thing: there is always leftovers. We have used the leftover squash as a pizza topping, cold on salads and the other day I wanted to come up with something different. Then it hit me: Why not make latkes and replace the potato with squash? I did a web search and didn't find anything exactly like my idea, so I came up with this recipe. I decided to incorporate a small amount of grated potato into the mixture in order to ensure a crispy crust. After one [successful] attempt I am sure that you could omit the potato entirely, but I think I will leave it in.
Squaghetti Squash Latkes
makes 6 cakes
2+ cups cooks cooked and "pulled" spaghetti squash
1 small russet potato grated on the largest hole (about 3/4 cups)
1 smallish medium onion, diced
1 Roma tomato, diced
1 tsp Mexican oregano
10 coriander seeds
10 caraway seeds
1/2 teaspoon red pepper flakes
1 clove garlic, diced
2 teaspoons cornstarch
1 tablespoon panko bread crumbs
- Toss the squash and potato with some salt and place in a colander and place this into a bowl. Place a few layers of folded paper towels on top and add a weight (like 2 or 3 stacked pint glasses). Let sit for about 30 minutes. The salt will pull water out and it will drain.
- Heat 1 tablespoon of vegetable oil over medium heat in a medium frying pan. While heating crush oregano, seeds and pepper flakes using a mortar and pestle. Add the diced garlic and set aside.
- Add the onion to the pan and cook for 6 minutes, until they start to brown. Add the tomato and cook another 6 minutes, stirring frequently, until the liquid from the tomatoes has mostly evaporated.
- Stir in the seed/herb mixture and cook for about 30 seconds. Remove onion/herb mixture from pan and let cool.
- Take the squash/potato mixture from colander and place in large mixing bowl. Stir in the cooled onion mixture, cornstarch, panko and season with salt and pepper.
- Fold in the two eggs.
- Using a 1/4 cup measuring cup form cakes from the mixture. This should yield about six cakes. Let cakes sit for about 12 minutes before cooking.
- Heat vegetable oil in a frying pan, enough to coat, and add three cakes. Cook, undisturbed, for about 4 minutes. Shake the pan to loosen the cakes and cook another two minutes before flipping and cooking for an additional 6 minutes. Place cooked cakes on a paper towel lined plate. Cook the remaining cakes, adding oil as needed.