1 1/2cupcooked spaghetti squashsqueezed of excess water
1egg
2tablespoonsalmond meal/flour
2tablespoonsfresh parsleychopped
coconut oil for frying
Instructions
In a medium skillet over medium heat, saute the onion and jalapeno with the 1/2 tablespoon coconut oil until softened, about 3 minutes.
In the meantime, combine the squash, egg, almond meal and parsley in a large bowl.
Once onion & jalapeno mixture is done, add it to the large bowl with the squash and mix together.
Using the same skillet over medium-high heat, add enough coconut oil for pan frying (about 2 tablespoons).
Spoon about 2-3 tablespoons of the squash mixture into the skillet and fry until brown and crispy (about 3-4 minutes) on the bottom, flip and cook on the other side until crispy.
Carefully transfer latke onto a paper towel lined cooling rack.
Garnish with extra parsley and serve with yogurt, sour cream or apples.