Using spaghetti squash slashes the carbs in latkes but maintains the texture you crave. While this recipe has a Mexican spin, you can easily swap out the chiles and chipotles for other herbs and spices. Don't forget to serve with your favorite condiments.
- 1 medium (3 1/2 pounds) spaghetti squash
- 1 egg, beaten
- 3 tablespoons flour
- 2 teaspoons diced green chiles
- 1 - 2 chipotle peppers in adobo sauce, diced
- 1/2 teaspoon sea salt (optional)
- 1/2 teaspoon cracked black pepper
- 1 tablespoon olive oil
- Preheat oven to 375 degrees. Pick squash with a fork, cut in half, and remove strings and seeds. Wrap cut side of each half in foil and lay cut-side-down on a baking sheet with enough water to cover the surface of the baking sheet. Bake for 30 minutes or until fork-tender. (Skin will start to bubble a bit when it is totally done.) Remove from the oven and allow to sit until cool enough to handle.
- Using a fork, comb through open sides of squash from top to bottom, creating noodles. Place noodles in a bowl and mix in egg, flour, chiles, chipotle pepper, salt, and pepper. (Mixture should hold together well, but drain in a colander if watery.)
- Heat oil in a large skillet over medium-high heat. Spoon heaping tablespoons of latke mixture into pan and gently flatten to approximately 3 inches in diameter. Fry until lightly browned, about 4 minutes per side.
- Remove cooked latkes to a foil-lined baking sheet and keep warm in a 200-degree oven until ready to serve.
- To reheat later, use an oven or toaster oven, as a microwave will not keep latkes crisp.
- Recipe provided by Jules Shepherd of JulesGlutenFree.com
Per serving: 196 kcal cal., 7 g fat (1 g sat. fat), 412 mg sodium, 6 g fiber, 5 g pro., 101 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet