Last night was the first night of Hanukkah. To everyone celebrating, Happy Hanukkah! I wish small and large miracles to every one of you (and to my friends and family and to myself of course;))
Last night I went grocery shopping after work and made latkes using a Russet potato, eggs, onion, salt and pepper. They were crispy and delicious topped them with sour cream and horseradish.
For something a little bit different, I thought I'd share with you a recipe I made last week using a part of a giant roasted spaghetti squash. These spaghetti squash latkes came out incredibly delicate. If you want something a bit more sturdy, add an extra egg and more panko crumbs or flour.
What To Make With Spaghetti Squash: Spaghetti Squash Latkes For Hanukkah
2 cups roasted spaghetti squash
1/4 cups panko crumbs
1/4 red onion, grated
1 teaspoon paprika
vegetable oil for frying
for the sauce
1. In a bowl combine spaghetti squash, egg, salt & pepper, panko crumbs, grated onion and paprika.
2. Heat vegetable oil (enough to cover the bottom of a skillet) and carefully drop mounds of the spaghetti squash mixture, flattening them with a spatula. Cook spaghetti squash latkes for 3-5 minutes on each side being extremely careful when flipping them over.
3. Make the sauce by thinning mayonnaise with fresh lime juice and adding a bit of paprika for color and taste.
4. Serve latkes topped with the mayonnaise sauce.
Special thank you to my friend Cindy for the gorgeous menorah she gave me years ago and to my friend Laetitia for a fun card ;)
What kinds of latkes are you making this week?
A few extra ideas: