It may be close to the end of Hanukkah, but better late than never? Am I right?
Half of my family is Jewish (on my mom’s side) and half is Catholic (on my dad’s side), so I’ve always grown up celebrating both Christmas and Hanukkah with my loved ones. Side note: my bat mitzvah remains the greatest party ever thrown.
Today, as I type this (ay procrastination and crazy holiday schedules), we’re getting ready to host my mom’s side of the family for Hanukkah. Your girl is on latke duty as I made these spaghetti squash latkes for everyone last year and they were requested again, and again, and again.
The cheesy bacon version of these spaghetti squash latkes is the original one I always make. The crispy bacon and the nutty parm provides the most addicting texture and flavor to these spaghetti squash latkes, but I wanted to give a lactose-free version too for anyone who needs! You can also easily omit the bacon to keep it kosher if that meets your needs! Something for everyone! Whatever way you choose to eat these spaghetti squash latkes, one things for sure – you’ll be going back for more.
Spaghetti Squash Latkes
Cheesy Bacon Version:
1 cup of pre-cooked spaghetti squash
1 egg
3 tbsp grated parm
4 tbsp almond flour
2 strips bacon/turkey bacon -crumbled
salt, pepper to taste
optional – 1 tsp dried chives
Lactose-Free Version:
1 cup of pre-cooked spaghetti squash
1 egg
7 tbsp almond flour
2 strips bacon/turkey bacon – crumbled (can omit)
1 tsp dried chives
salt, pepper to tate
DIRECTIONS:
- In a bowl, add your whisked egg into your pre-cooked spaghetti squash and gently mix in the rest of the ingredients.
- In a pan on medium heat, melt about 1-2 tbsp of ghee and spoon the mixture into the pan (make sure it’s sizzling).
- Cook for about 5-6 minutes on each side, flipping halfway through (time will vary depending on the thickness and size of your latke) until golden brown and crispy.
