Roast spaghetti squash 350 degrees for 40 minutes, until tender.Remove, let cool until it can be easily handled. With a fork, pull the flesh from the squash so it seperated like spaghetti. Put the strands in a bowl of cold water, stir to seperate. Let sit until completely cool. When cold, drain in collander, place in a kitchen towel, roll up and twist the water out.
Peel and grate potatoes. Place in a bowl of cold water, let sit at least 30 minutes. Drain in a collander. This step can be repeated more than once. After draining, place in a kithen towel, roll up and twist the water out.
Mix all ingredients together. Heat oil until a small amount dropped into the oil immediately starts to bubble and cook. Form into thin patties 3-4 inches diameter. Cook until golden brown on both sides.
Originally Submitted
12/16/2010
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