Ah, the latke! It hits the Jewish palate with an unfettered, pleasurable mix of memory, satisfaction, and fried wonderful-ness. Of course, the use of oil reminds us of the Hanukkah miracle. But who can argue that this culinary treasure is an icon unto itself, a ritual that engages body and soul with Jewish history and peoplehood, pressing the savory, sweet, and holy buttons all at once.
Here’s a new twist on an old favorite, appropriate for Hanukkah and Thanksgiving: Spaghetti Squash Latkes!
- 1 average spaghetti squash
- 1 large egg, beaten
- 2 tablespoons all-purpose flour (use more if necessary for binding)
- 1/2 teaspoon salt
- Black pepper to taste
- 1/2 cup olive oil (you can also use coconut oil for crispier results)
- Optional toppings: Sour cream, apple sauce, salsa, Sriracha, etc.
- Cut squash in half, remove seeds, place on a baking tray, and bake at 350˚ for 30–45 minutes. Remove from oven and let cool for at least 10 minutes.
- Remove spaghetti-like squash strands with a fork. If necessary, cut strands on a cutting board to make them more manageable.
- Place squash strands in a bowl and mix with beaten egg, flour, salt and pepper.
- Heat oil in a nonstick pan. Drop squash mixture into 3-inch round patties. Fry until brown and crispy.
- Remove latkes from oil and place on a platter layered with paper towels to absorb extra oil. Serve hot! Savor the taste of Hanukkah, and remember the miracle. (Don’t forget to light the candles!)
בתיאבון! Beteiavon! Bon appétit!
Rabbi Seth Adelson