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At Hanukkah or anytime you’re craving some delicious fried comfort food, these gluten free healthier latkes will fit the bill.
Made with naturally gluten and dairy-free spaghetti squash instead of potatoes, they are low carb, lower in calorie and full of vitamins! What’s more, my kids like them! (Ok, in the spirit of full disclosure, my daughter loves them and my newly-food-skeptical son now tolerates them only when smothered in marinara sauce, but hey, you take your healthy victories where you can!)
In this healthier latkes incarnation, I cooked the winter squash, combed through it and gathered my “noodles,” weighing out a pound (approximately 1 good sized squash), and transformed it in to latkes! Or, as my husband/photographer dubbed them, “Squashtkes!”
They require very little oil to fry them, (if you’re making these for Hanukkah, don’t skip out on the oil though!), but if you want them extra-crispy, add more oil than I used. I’m trying them in my air fryer next!
I’ve put a Mexican spin on these, but feel free to use alternative herbs and spices or serve with different sides and condiments. Think of the latke as the canvas on which you create the flavor palate for your meal!
Here, I served them with refried black beans and chunky salsa, as well as and lactose-free organic sour cream from Green Valley Organics® . Totally yum and healthy – now that’s what I call a great recipe!
Preheat oven to 375°F.
Pick your squash, cut it in half and remove strings and seeds. Wrap cut side of each in foil. Lay each half, cut side-down, on a baking sheet with enough water to cover the surface of the baking sheet.
Bake in preheated oven for 30 minutes, or until fork tender (cook time will vary depending on the size of your squash). The skin will start to bubble a bit when it is totally done. Remove from the oven and allow to sit until it is cool enough to handle.
Comb through the open sides of the cooked squash from top to bottom with a fork, creating lengths of ”noodles.”
Measure out 1 pound of “noodles” in a large bowl. Mix in beaten egg, flour, chiles, diced chipotle pepper, salt and pepper. The mixture should hold together well, but drain in a colander if it is watery.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Spoon heaping tablespoons of the latke mixture onto the hot oil and gently flatten to an approximately 3-inch diameter. Fry until lightly browned, then flip to fry on the other side.
Remove cooked latkes to a foil-lined baking sheet and keep warm in a 200°F oven until ready to serve.
To reheat later, use an oven or toaster oven, as a microwave will not keep the latkes crisp.
Remember you can always opt for the traditional latke form instead — here’s my gluten free latkes recipe.
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