Curried Spaghetti Squash Latkes
There are millions of latke recipes for Chanukah, each with its own flavor twists. I like to include spices to make my recipes unique. The addition of curry powder and turmeric powder lends a gentle spiciness to these latkes. Spaghetti squash takes the place of traditional white potatoes, giving these latkes a beautiful golden hue and a more nutritious boost. Naturally gluten-free, these delicious latkes are also grain-free thanks to the inclusion of almond flour in place of a grain-based flour, making them the perfect latke for anyone at your table! Small in size and super-light, these would also make an excellent appetizer or finger food for other occasions during the colder months of the year.
- 1 spaghetti squash
- ½ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Pinch of cayenne (optional)
- 2 eggs
- ½ cup finely chopped onion
- ¼ cup sunflower seed oil, divided
- 1 cup plain Greek yogurt (or plain non-dairy Greek-style yogurt)
- ½ cup green onions, thinly sliced
- Preheat oven to 350 degrees. Cut the spaghetti squash in half, from stem to tail. Place both halves, cut-side down, on a parchment-lined baking sheet. Bake for 1 hour. Remove from oven, flip squash over (cut-side facing upwards) to cool to room temperature. Using a fork, remove the seeds from the cooled squash, then use the fork as a rake to separate the squash into thin spaghetti-like strands. Measure 3 cups of the squash and place in a large mixing bowl.
- In a small bowl, sift together almond flour, baking powder, curry powder, turmeric powder, sea salt, pepper and cayenne (if using). Set aside. In another small bowl, gently beat eggs. Add chopped onion to the squash and pour the beaten eggs on top. Stir to combine. Pour almond flour mixture into the bowl with the squash mixture and combine, until all of the ingredients are incorporated.
- Heat a large cast-iron skillet over medium heat. Once hot, add 1 tablespoon of oil and heat until shimmering. Drop squash mixture (about 2 tablespoons each) into the hot pan. Gently press down the mixture with the back of a spoon to an even ½-inch thickness. Cook latkes for 2 to 3 minutes, then carefully flip and cook for an additional 2 minutes. Remove from the skillet to parchment-lined baking sheet. Add another tablespoon of oil for the next batch of mixture and continue until all the latkes are cooked.
- Serve latkes hot or at room temperature, topped with a small spoonful of plain Greek yogurt and a sprinkling of thinly sliced green onions.