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Spaghetti Squash Latkes with Apple Chutney

Here's how you make Spaghetti Squash Latkes with Apple Chutney
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  • Servings: 4-6
  • Prep: 15-25m
  • Cook: 45-60m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • Latkes
  • 2 pounds spaghetti squash, oven roasted, cooled, seeds scraped out and flesh pulled from skins
  • 1 egg, beaten
  • 1 tablespoon garlic, minced
  • 5 tablespoons chives, finely chopped
  • 1/2 cup parmesan cheese, grated
  • 2 1/2 cups all-purpose flour
  • Salt and pepper, to taste
  • Butter or cooking spray for frying
  • Chutney
  • 5 Fuji or other local apple, cored and diced with skin on
  • 1 cup sugar
  • 1/2 cup rice wine vinegar
  • 2 black cardamom pods
  • 1 piece star anise
  • Salt and pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Latkes

  • Step 1: Cut the squash into large pieces and roast in a 250-degrees F oven until the flesh is soft and comes away from the skin easily, about 1 hour. When cool, discard seeds and scrape the flesh into a large bowl.

  • Step 2: Combine with beaten egg, garlic, chives, parmesan, and 1/2 cup of the flour and mix until everything is well incorporated. Don't worry if the batter is fairly wet and runny. Place the remaining flour in a shallow, flat-bottomed dish. With a serving spoon, portion about 1 ounce of the batter at a time into balls and drop them into the dredging flour one by one, flattening each into a pacake 1/4-inch thick. Dredge both sides.

  • Step 3: Cook latkes without crowding in a nonstick, hot pan seasoned with either butter, cooking spray, or oil, until golden brown. Flip.

  • Chutney

  • Step 4: Combine all ingredients in a nonreactive saucepan and simmer on low until apples are almost tender, 30 minutes plus, depending on the apple.

We hope you enjoy this recipe!

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