I’m sure you all are in agreement with me that this year has just FLOWN by and it’s crazy that Hanukkah starts tomorrow night! So of course we had to bring you some unique latkes to this blog, am I right? For mine, I didn’t use any potatoes (I know, I know…you’re all shaking your head, but since I’m avoiding potatoes right now, I needed something that even I could eat). Enter the humble spaghetti squash. And yes, I could have done carrot, zucchini, even cauliflower but it feels so “been there, done that”. Plus, I had a spaghetti squash sitting on my counter that really needed to be eaten, so I decided this was the perfect use. And no shredding needed here.
First thing’s first – cook the darn thing. Sure you can cook it in a microwave, but I already had some stuff roasting in the oven, so just threw the squash in there too. #twobirdsonestone. And I love how the cooked spaghetti squash even LOOKS like shredded potatoes, minus a TON of unnecessary carbs, so that makes me a happy camper. And to make it even more low-carb, instead of using a traditional gluten-free flour like almond, coconut, arrowroot, tapioca, to name a few, I used ground flax seeds instead, to help bind it together along with the eggs, salt and pepper and my favorite personal touch – Trader Joe’s “everything seasoning”. Sure, I can make it myself, but it comes in a pretty package that I just can’t say no to, and I just love all of TJ’s pre-made seasonings. I’m all for shortcuts, ya know? One other thing to note, if you don’t want the “stringiness” of the spaghetti squash in one bite of your latke, I’d recommend roughly chopping the squash as you’re prepping the rest of the ingredients. I decided not to do that, but it still turned out so good (and easy enough to eat). Also…you may have noticed my latkes are a wee bit dark, but I like mine extra crispy even if that means slightly burnt. And these are so great to make-ahead. Just pop them back in the oven at 400F, or you can pan fry them with a little avocado or olive oil for a few minutes just to crisp up.
As for the dips. Since it’s so cold and dreary out, I needed a fresh pick-me-up, so garlic basil mayo it is. I love using the frozen cubes of basil and garlic if I need to make a quick herb dip or pesto in a pinch and I definitely don’t have any fresh basil here in my frigid apartment #dreamingofspringalready. I have to give credit to my sister-in-law, Yael for this, since she created a similar concoction for her birthday party last weekend and it was so good (we layered this dip on tortillas, topped with roasted veggies = YUM).
For my second dip, I went with a tried and true favorite – my vegan nacho cheese..so dreamy and creamy and insanely healthy. Check out the recipe here on my blog riskyveggie.com!
The third and final dip is an avocado crema (I’m using labneh in mine but you can use sour cream or Greek yogurt, or even mayo, I just like the tanginess it lends to the dip and compliments the smooth, mild avocado). Add some fresh cilantro and you’re good to go.
And if you’re feeling nostalgic, check out one of my latke experiments (almond mustard cauliflower latkes with ginger tahini dipping sauce) from last year on riskyveggie.com!
Wishing all of our loyal readers a very HAPPY HANUKKAH and MERRY CHRISTMAS!
Spaghetti Squash Latkes
- 1 spaghetti squash, cooked
- 2 eggs
- 2 tbsp olive or avocado oil
- 4 tbsp ground flax seeds
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp Trader Joe's everything but the bagel seasoning
- 1/2 tsp onion powder
Pre-heat the oven to 400F.
Wrap the squash in foil and bake for 40 minutes or until fork tender. Keep the oven on at 400F.
When the squash is cool enough to handle, scoop out the flesh into a large bowl and add the salt, pepper, garlic powder, onion powder, everything seasoning, flax seeds and olive oil. The most annoying part is removing all of the seeds, but be patient, you'll get there. 🙂
Wait about 3-5 minutes for the mixture to absorb some of the flax seed meal.
On a parchment lined baking sheet, scoop a handful of the mixture and form it into flat latkes shapes.
Bake for 45 minutes, check to make sure they aren't burnt, and cook for another 15 minutes until crispy.
Let cool and serve warm with the dipping sauces!
Garlic Basil Mayo
- 1/2 cup mayo I like using homemade, but use whatever you prefer or have in your fridge
- 2 cubes frozen garlic, softened
- 4 cubes frozen basil, softened
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp lemon juice
Mix all ingredients in a bowl until fully combined. Adjust seasoning if needed. (note, this spread is delish on sammies!!)
- 1 medium ripe avocado, diced
- 2 tbsp labneh Middle Eastern yogurt, or you could use Greek Yogurt
- 1 cube frozen garlic, softened
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp hot sauce Adjust if you like it mild or super spicy
- 1 bunch fresh cilantro, chopped
- 1 tbsp lemon juice I like it tangy and this will thin the dip out a bit, so you can always adjust if you want it thicker
Mash the avocado with a fork and add the rest of the ingredients.
Add the cilantro, mix gently and serve. YUM!
If you liked this recipe check out Daniel’s take on latkes: Jalapeno Cheddar Cauliflower Latkes With Salsa Verde Sour Cream