Spicy Spaghetti Squash Latkes
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 small yellow onion, diced
1 small jalapeno, seeds removed and diced
½ tablespoon coconut oil
1½ cup cooked spaghetti squash, squeezed of excess water
1 egg
2 tablespoons almond meal/flour
2 tablespoons fresh parsley, chopped
coconut oil for frying
Instructions:
Serves: about 8-10 latkes
In a medium skillet over medium heat, saute the onion and jalapeno with the ½ tablespoon coconut oil until softened, about 3 minutes.
In the meantime, combine the squash, egg, almond meal and parsley in a large bowl.
Once onion & jalapeno mixture is done, add it to the large bowl with the squash and mix together. Using the same skillet over medium-high heat, add enough coconut oil for pan frying (about 2 tablespoons).
Spoon about 2-3 tablespoons of the squash mixture into the skillet and fry until brown and crispy (about 3-4 minutes) on the bottom, flip and cook on the other side until crispy.
Carefully transfer latke onto a paper towel lined cooling rack.
Garnish with extra parsley and serve with yogurt, sour cream or apples.
From runningtothekitchen.com