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Spaghetti Squash Latkes with Apple Chutney

Created by ForeverMama on August 28, 2024

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

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.