TASTE: SPAGHETTI SQUASH LATKES WITH SRIRACHA “MAYO”
'Tis the season for latke-making, and while this recipe is far from traditional, it's one that I am so in love with I don't even know what to say. It combines two of my very favorite things: spaghetti squash and sriracha and it's gluten free, high in protein and fiber, dairy free and there's SRIRACHA involved. I vow to make these a regualr part of my rotation.
Makes 8-10 latkes
WHAT YOU NEED:
FOR THE 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
FOR THE SRIRACHA "MAYO" DIPPING SAUCE:
1/2 cup 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
WHAT YOU DO
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.
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.
Place "spaghetti" in a cheesecloth and strainer to release all excess liquids while you prep the rest of the ingredients
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.
Using a large spoon, or hands, divide into 8 or 10 patties. Make a slight indent in the middle for even cooking.
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.
Remove and place on paper towel lined plates to drain excess oil. Serve warm with Sriracha mayo.
