Make These Spaghetti Squash Latkes For Hanukkah
Let's hear it for spaghetti squash latkes! Short Stack Editions are tiny tomes with recipes that focus on one ingredient. The first compilation cookbook is a vibrant collection with an impressive author roster of great chefs, and we couldn't be more excited to cook our way through. Prepare yourself for some brand-new dishes from familiar names.
If we're being honest, spaghetti squash isn't our favorite member of the winter squash family; its flavor and color are far more muted than other varieties. But the delightful formation of its flesh, resembling the noodles for which it's named, is a characteristic worth playing up in the kitchen. When the squash is matched with grated potato in a spice-forward version of a latke, the squash's natural strands operate like a tightly choreographed drill team, keeping the batter together with a minimum of added flour. For a gluten-free version, swap chickpea flour in for all-purpose.
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
- 8 scallions
- 1 jalapeno
- 1 garlic clove
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon red pepepr flakes
- 2 small russet potatoes
- 3 large eggs
- 1/4 cup all-purpose flour
- fine sea salt
- 2 cups canola oil
- sour cream
- Preheat the oven to 375°F. Prick the spaghetti squash all over with the tip of a knife, then place it on a baking sheet and cook for 1 1⁄2 hours, until tender. Let the squash cool slightly, then cut the squash in half lengthwise and carefully spoon out the flesh. Measure 4 cups of the squash and reserve; save any remaining squash for another use.
- Heat the olive oil in a medium skillet over medium heat. Add the scallions, jalapeño and garlic and cook until softened, about 5 minutes. Add the coriander, cumin and pepper flakes and cook until the spices are fragrant, about 2 minutes. Transfer the mixture to a large bowl and let cool.
- Grate the potatoes on the large holes of a box grater (you should have about 2 cups), then place in the center of a kitchen towel or a piece of cheesecloth. Bring the ends of the towel together to form a bundle and twist to drain all excess moisture from the potatoes. Add the potatoes to the spice mixture, along with the reserved squash, eggs, flour and 1 teaspoon salt.
- Wipe out the skillet and add the oil so that the pan is a quarter full. Heat on medium-high heat until the oil is shimmering and then, working in batches, add 1⁄4 cup scoops of batter to the oil, taking care not to crowd the pan. Cook the latkes until golden brown on both sides, 3 to 4 minutes a side. Transfer to a paper towel–lined plate and keep warm while you fry the remaining latkes.
- Serve the latkes immediately with sour cream on the side.