The spaghetti squash we picked up from the CSA (community supported agriculture) last week was so big that we had to turn it into two meals. The first was the Roasted Spaghetti Squash with Maple, Sage, and Pecans, and this is the second. Unbeknownst to you, while we were making the former, we roasted the other half of the squash with butter, salt, and pepper. A minimal version because, at the time, we didn’t know what we’d do with that half. So we just roasted it, scraped out the insides, and packed it away for later.
We finally decided to turn it into latkes, which are something like squash pancakes, although we like to call them squashkes. Just so you know, while it’s traditional to use potatoes for latkes, we generally opt for Greens Latkes, to go through the mounds of greens we get during the winter months, which is also pretty much the recipe we followed.
You could use most any type of squash for this recipe, with the caveat that, if the squash holds a lot of liquid, such as zucchini, you squeeze out as much as possible. For the flour, we used Sonora White Wheat that we ground ourselves, but that might be a too much scratchin’ for you. In that case, use any flour you want. For the buttermilk, we always use our homemade version. It’s easy to make and we can control what goes into it (organic milk and cultures). Eggs: we try to use eggs from happy hens that live in a pasture. It is possible to find such a thing, and it makes a difference.
Procedure in detail:
Roast squash. Just in case you don’t want to look back at our other post, here’s how we roasted our spaghetti squash: oven at 350°F, sliced squash in half length-wise and cleaned out seeds, rubbed with butter, sprinkled with salt and pepper, and baked until tender, 60-75 minutes. Cool and scrape out the flesh.
Fry onions. Heat about a tablespoon of oil in a large skillet over medium heat. You’ll be frying latkes later, so you might as well use a skillet that will be large enough to do both. When the oil is hot, fry onions, stirring occasionally, until soft, about 5 to 7 minutes.
Mix dry ingredients. While the onions are frying, stir together the flour, baking powder, and salt, in a large bowl. Again, all the latke batter will end up in this bowl, so choose a good-sized bowl. We want to mix the dry ingredients first to ensure that the baking powder and salt are well-distributed.
Add liquid ingredients. Add everything else: 3 tablespoons of vegetable oil, squash, eggs, and buttermilk, and stir to combine. When the onions are soft, add those, too, and stir in. That’s it. You have squash latkes batter.
Fry latkes. Pour a bit of oil into a large skillet — we try for a minimal amount of oil to keep our latkes a bit healthier — over medium heat. When hot, add heaping tablespoons of the batter, spreading it into 3-inch thin disks. Fry until bubbles appear across the surface, flip, and fry on the other side for the same amount of time. Repeat, with the remaining batter, adding additional oil as you work.
Serve immediately. This will be soft on the inside, and, if fried well, just slightly crisp on the outside. We like to splash them with a dash of tamari sauce (basically real soy sauce) to add a bit of flavor.
Let’s face it. Spaghetti squash is bland, but frying makes anything taste good. This is like taking a bland food and turning it into a fried food. And it works. These are pretty tasty, although we’d really like if they were a bit crisper. But, with squash, you expect a lot of moisture. We will say that these tasted a lot like potato latkes, and we’d almost be willing to bet that you could pass them off as such. Squashkes are definitely a great way to use spaghetti squash. Four stars.