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These spaghetti squash latkes are my newest obsession.
I’ve always loved latkes with apple sauce and sour cream. This winter my social media accounts have been flooded with delicious-looking latke recipes. What’s a girl to do when she can’t eat potatoes? And then it hit me. My good old low-carb friend spaghetti squash could fill in on the job.
Spaghetti squash has only one-third the amount of carbohydrates that potatoes have. These latkes do require pre-cooked spaghetti squash, but the simplicity of the rest of the recipe makes up for the time it takes to roast the squash.
Cassava Flour Takes the Place of Grains in These Tasty Spaghetti Squash Latkes!
Most fritters or latkes need a batter of eggs and flour to use as a binder and hold everything together. I have been experimenting with cassava flour lately and it works beautifully in this recipe.
Cassava flour is naturally gluten free. It is also a great source of healthy resistant starch. Resistant starches are wonderful prebiotics, meaning they are not digested by the human body but they do feed beneficial bacteria in your digestive system. Cassava flour is made from the tuberous yuca root, the same root that makes tapioca. The flour has an earthy taste that can be noticeable if it is the predominant flour in a baking recipe. I have found that a little goes a long way.
Cassava flour is a great alternative flour for people avoiding grains and nuts!
Preheat the oven to 375°F. Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a lightly oiled or parchment paper-lined baking sheet. Roast the squash for 30 to 40 minutes, just until the flesh is al dente. Remove the baking sheet from the oven. Flip the halves over and set the squash aside to cool completely.
When the squash is cool you can use a fork to shred the flesh into a storage container. If you won't be using it right away, store the spaghetti squash in the refrigerator for future use.
Make the Batter.
Combine the cassava flour, eggs, and salt in a large bowl. Whisk this mixture into a smooth batter. Add the finely chopped leeks and spaghetti squash. Stir the batter and let it rest for 10 minutes.
Cook the Apples.
Preheat a small pan for the apples over medium-high heat. Slice the apples and add them to the pan with the butter and thyme. Sauté the apples until they are tender and starting to brown. Turn off the heat but keep them warm.
Fry the Latkes.
Heat a heavy, tall sided skillet (I prefer cast iron) over medium-high heat. Add the avocado oil. When the oil is hot, drop spoonfuls of the latke batter into the oil and spread them out into round pancakes. If the oil is hot enough the batter will sizzle. Turn the heat down a tad if the latkes are browning too fast. Cook the first side for about 2 minutes then flip and cook the second side. I fry three at a time in my cast iron. When the latke is cooked to golden brown remove it from the pan using a slotted spatula. Let any oil drip back into the pan before plating.
Serve the Latkes.
Place three latkes on each plate and top them with the warm sautéed apples and a dollop of sour cream.