Spaghetti Squash Latkes (Gluten Free) with Sriracha Mayo Dipping Sauce

By • December 16, 2014 0 Comments

5 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: What do you do with that other 1/2 spaghetti squash leftover from last nights dinner? Make latkes for breakfast!! This was by far one of the best (and satisfying) leftover recipes I made on the whim at home with a hungry household ready to tear down the pantry and fridge for something to eat.. This recipe is great for any leftover veggies you have: potatoes, sweet potatoes (a favorite of the house), shredded carrots, cabbage, or even spaghetti. The below accounts for only the leftover - or half a spaghetti squash and some leftover cauliflower puree we had the night before. Feel free to substitute the egg with leftover mashed potatoes, etc. and to double up the recipe if you have the whole squash to work with :) Great additions to switch it up: any greens (kale, spinach, collard, chard), jalapeno, grated onion, thinly sliced green onions, bacon bits, other shredded veggies, green apples, any spices, etc. The dipping sauce is a vegan mayo adopted from MINDBODYGREEN.com and Sriracha mixed together. This is such a great recipe to play around with for Sunday brunch :) Stacy

Advertisement

Makes 8-10 latkes

Latkes

  • 1/2 cooked spaghetti squash
  • 1/4 grated sweet onion
  • 1/2 bundle green onions, thinly sliced on a bias
  • 1/4 cup chopped cilantro / parsley / herbs
  • 1 clove garlic, smashed to a paste
  • 1 serrano, seeded and diced
  • Handful of lightly blanched spinach and kale
  • < 1/4 cups chickpea or coconut flour
  • 1 egg (optional: leftover cauliflower mash/mashed potatoes)
  • 1/2-1 tablespoons freshly chopped thyme
  • salt and pepper
  • oil for frying

Sriracha "Mayo" Dipping Sauce

  • 1/2 cup soy / almond milk
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground mustard
  • 2 teaspoons garlic powder
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons grade B maple or Agave or Honey
  • 1 cup organic canola oil
  • Sriracha, to taste
  1. To cook spaghetti squash: Cut in half (lengthwise), scoop the seeds out, drizzle with olive oil, salt and pepper. Place face down on a baking sheet and bake in oven at 400F for 30-40 minutes until it can easily be shredded with a fork.
  2. SRIRACHA DIPPING SAUCE: Place all recipes except oil into a blender. Stream in canola oil slowly until "mayo" is thick and creamy. Add additional Sriracha to taste, as desired. Set aside in fridge.
  3. Place "spaghetti" in a cheesecloth and strainer to release all excess liquids while you prep the rest of the ingredients
  4. Toss all rest of ingredients together with the strained spaghetti squash "noodles" until well incorporated (no chunks of dry chickpea flour visible). If the batter is still a bit too wet, add additional flour.
  5. Using a large spoon, or hands, divide into 8 or 10 patties. Make a slight indent in the middle for even cooking.
  6. Heat 1 TB oil in a cast iron skillet or nonstick pan until oil sizzles when patties hit the surface. Fry 3-4 patties at one time to avoid reducing oil temperature. Fry for a total of 5-6 minutes. 3 minutes on one side, two on the other, or until evenly golden brown and crispy.
  7. Remove and place on paper towel lined plates to drain excess oil. Serve warm with Sriracha mayo. Be sure to save yourself some before they're gone!!

More Great Recipes:
Potatoes|Vegetables|Appetizers|Breakfast & Brunch|Entrees