Anyone of my friends will tell you how much I love Spaghetti Squash. I make it all summer long, and love it during early fall when its particularly in season. At the food store last week I picked one up and even though its not at its peak season, I figured I could always put it to good use.
I experimented last night on my new Cuisinart Griddler (purchased by my lovely Jewish mother from Rue la la...I suppose thats a story for another day) with this fantastic recipe I found online.
Spaghetti Squash Pancakes
1 Small - Medium Spaghetti Squash (you want 2.5 - 3 cups)
1 cup onion, minced
1/4 cup unbleached all-purpose flour
1/2 teaspoon salt
2 large eggs
Black pepper to taste
Nonstick spray and/or butter for the pan
Sour cream or yogurt for the top
Salsa for the top
To bake the spaghetti squash, preheat the oven to 375. Cut the squash in half lengthwise and scrape out the seeds. Bake the halves face-down on a lightly oiled tray or baking dish for about 30 minutes or until the skin side of the squash can be pierced with a fork. You don't want the squash to be too soft, it will continue to cook in the pancakes.
Let the baked squash cool, then scoop it out of the skin, place it in a strainer and squeeze out some of the juices to try it a little.
Place the squash in a medium-sized bowl and separate the strands a little with a fork. Use the fork to mix in the onion, flour, and salt, and then to beat in the eggs.
Place a skillet or griddle over medium heat. When the pan is hot, spray it with nonstick spray or butter. Add the batter in 1/4 cup amounts to make 2 1/2 inch pancakes.
Cook the pancakes until golden brown on both sides. These can be turned more than once, you want to get them really well done on the outside. The finished result should be tender and light, but crisp. I cooked mine for about 20 minutes.
Serve hot, with our without toppings.
I served mine with a random mish mosh of seafood (shrimp, scallops, and pan seared tuna) and some lemon and garlic sauteed spinach.
omg those look so good gailbo!! i need to see about spaghetti squash around these parts... :)
ReplyDeleteCooking Light magazine has a whole section on Latkes! wanted to share this delicious sounding twist on my favorite Jewish food tradition!
ReplyDeleteCilantro-Jalepeno Latkes with Chipotle sour cream:
6 Tbs light sour cream
1 Tbl chopped chipotle chile in adobo sauce
3/4 tsp grated lime rind
1 tsp fresh lime juice
6 c shredded peeled baking potatoes
1 c grated fresh onion
6 Tbl all-purpose flour
1/2 c chopped fresh cilantro
2 Tbl finely chopped seeded jalepeno pepper
1 large egg
1 tsp ground cumin
1/2 tsp salt
1/4 c olive oil, divided.\
combine first 4 ingredients and refridge.
combine potato and onion and press out moisture
(then follow Gail's steps from here) serve with the sour cream mixture.