Merging two food cultures together is one of my most favorite things to do. This recipe was inspired by the Jewish tradition of Hanukkah food and my Greek Orthodox religion. This is a perfect side dish or appetizer for you and your family to enjoy for the Holidays or any other day!
Spaghetti Squash Latkes
- 2 cups cooked spaghetti squash (about half of a large spaghetti squash pitted and gutted)
- 1/2 cup cooked broccoli (chopped)
- 1/4 cup garbanzo flour (any flour should do)
- 1/4 cup grated parmesan cheese
- 1 garlic clove, peeled and chopped
- 3 tbsp. green onion, chopped (separate 1 tbsp for garnish)
- 1 egg
- salt and pepper to taste
- 2 tsp olive oil
- Pre-heat oven to 425F, cook spaghetti squash for 45 minutes, remove, let cool, cut open and remove pits. Scrape out 2 cups for recipe.
- In a small sauce pan place 2 tbsp. of water and steam chopped broccoli. Chop green onion.
- Add all the ingredients into a bowl and mix.
- In a medium sized pan (non-stick preferred) add olive oil and place mixture, spread evenly. Cook on medium heat for about 5 minutes, flip and cook for another 5 minutes.
- Let cool. Cut into small triangles. Make dip and enjoy!
- 1 cup non-fat plain greek yogurt
- 1 garlic clove, peeled and grated
- 1/2 lemon, freshly juiced
- 1 tbsp. green onion
- Place all ingredients in a bowl and mix.
Makes about 8 servings.