Pumpkin Spice Latke
With Thanksgiving not too far in the rear view mirror, and Hanukah (or is it Chanukah? Or Hannukah?) coming up soon I got the idea to merge the flavors of the season. I give you the Pumpkin Spice Latke. Hey if it works for Starbucks, Cheerios, and Oreos, why not latkes? Potato would be a bit too savory for this one, so I went with spaghetti squash. The stranded nature of the spaghetti squash gives a similar texture to shredded potato. I did try making it with butternut squash first. I found it a bit too wet, causing the middle to stay raw while the outside burned. This recipe works equally well as a side dish or a dessert.
If sweet is not your thing check out a few of our other latke recipes: Pizza Latkes, Jalapeno Cheddar Cauliflower, and Spaghetti Squash Latkes with Dipping Sauce Trio
Before we get to the recipe, don’t forget to click the link below to enter our raffle to win the new cookbook, Perfect Flavors: creative, easy-to-prepare recipes inspired by my family and travels, by the incredibly talented cookbook author, Naomi Nachman!
Pumpkin Spice Latke Recipe
A mashup of two classic dishes. A sweet take on a latke that merges my Jewish heritage with an American classic.
- 1 Large Spaghetti Squash
- Pepper To taste
- Salt To taste
- 2 tbsp Maple Syrup real, not pancake syrup
- 2 tbsp Cinnamon
- 2 tbsp Ground Ginger
- 2 tbsp Ground Clove
- 2 tbsp Freshly Grated Nutmeg
- 1 Cup All Purpose Flour
- 3 Large Eggs Beaten
- Vegetable Oil For frying
- Powdered Sugar Optional for garnish
Preheat your oven to 350°F. Using a sturdy serrated knife, cut the spaghetti squash in half and scoop out the seeds with a large spoon. Put the two halves back together, wrap in foil, and bake until the flesh is soft, roughly two hours.
Once the flesh is soft remove from the oven, and scoop all the flesh from the skin in to a large mixing bowl.
Add 3 cups of cooked squash, maple syrup, cinnamon, ground ginger, ground clove, nutmeg, flour, and egg to a large mixing bowl. Stir with a large spoon until all the ingredients are thoroughly combined.
Add 1/4" of oil to large frying pan or cast iron skillet and place over medium heat. Let the oil heat up to about 350°F.
Fill a 1/4" cup measuring cup with latke mix and pour in to the pan to form a patty. Repeat to make additional patties
Fry until golden brown on each side. Dust with powdered sugar if desired and serve immediately.
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