Let’s hear it for spaghetti squash latkes! Short Stack Editions are tiny tomes with recipes that focus on one ingredient. The first compilation cookbook is a vibrant collection with an impressive author roster of great chefs, and we couldn’t be more excited to cook our way through. Prepare yourself for some brand-new dishes from familiar names.
If we’re being honest, spaghetti squash isn’t our favorite member of the winter squash family; its flavor and color are far more muted than other varieties. But the delightful formation of its flesh, resembling the noodles for which it’s named, is a characteristic worth playing up in the kitchen. When the squash is matched with grated potato in a spice-forward version of a latke, the squash’s natural strands operate like a tightly choreographed drill team, keeping the batter together with a minimum of added flour. For a gluten-free version, swap chickpea flour in for all-purpose.
Ingredients
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
- 8 scallions, minced
- 1 jalapeno, stem and seeds removed, minced
- 1 garlic clove, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon red pepepr flakes
- 2 small russet potatoes, peeled
- 3 large eggs, beaten
- 1/4 cup all-purpose flour
- fine sea salt
- 2 cups canola oil
- sour cream, for serving
Directions
For the latkes
Preheat the oven to 375°F. Prick the spaghetti squash all over with the tip of a knife, then place it on a baking sheet and cook for 1 1⁄2 hours, until tender. Let the squash cool slightly, then cut the squash in half lengthwise and carefully spoon out the flesh. Measure 4 cups of the squash and reserve; save any remaining squash for another use.
Heat the olive oil in a medium skillet over medium heat. Add the scallions, jalapeño and garlic and cook until softened, about 5 minutes. Add the coriander, cumin and pepper flakes and cook until the spices are fragrant, about 2 minutes. Transfer the mixture to a large bowl and let cool.
Grate the potatoes on the large holes of a box grater (you should have about 2 cups), then place in the center of a kitchen towel or a piece of cheesecloth. Bring the ends of the towel together to form a bundle and twist to drain all excess moisture from the potatoes. Add the potatoes to the spice mixture, along with the reserved squash, eggs, flour and 1 teaspoon salt.
Wipe out the skillet and add the oil so that the pan is a quarter full. Heat on medium-high heat until the oil is shimmering and then, working in batches, add 1⁄4 cup scoops of batter to the oil, taking care not to crowd the pan. Cook the latkes until golden brown on both sides, 3 to 4 minutes a side. Transfer to a paper towel–lined plate and keep warm while you fry the remaining latkes.
Serve the latkes immediately with sour cream on the side.
