Low Carb Spaghetti Squash Latkes

flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Almond flour is lower in carbs, while oat flour is often more affordable.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal provides a vegan option, while egg substitutes can be cheaper.

Preheat the oven to 400°F and roast the spaghetti squash until tender, about 30-40 minutes.

Let the spaghetti squash cool, then scoop out the flesh with a fork into a bowl.

Grate the potato and onion, then squeeze out excess moisture using a clean kitchen towel.

In a large bowl, combine the spaghetti squash, grated potato, onion, eggs, flour, baking powder, cumin, paprika, salt, and black pepper.

Mix until well combined, ensuring the mixture holds together.

Heat olive oil in a skillet over medium heat until shimmering.

Spoon the mixture into the skillet, flattening each latke slightly with a spatula.

Cook until golden brown, about 3-4 minutes per side.

Transfer cooked latkes to a paper towel-lined plate to drain excess oil.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens