Spicy Spaghetti Squash Latkes
These spaghetti squash latkes are spiced up with a little jalapeno and made a bit healthier with squash instead of potatoes.
Servings: 8 servings
Ingredients
- 1 small yellow onion diced
- 1 small jalapeno seeds removed and diced
- 1/2 tablespoon coconut oil
- 1 1/2 cup cooked spaghetti squash squeezed of excess water
- 1 egg
- 2 tablespoons almond meal/flour
- 2 tablespoons fresh parsley chopped
- 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.
Nutrition
Serving: 1SERVING | Calories: 92kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.3mg