Spaghetti squash latkes.

Oh, I have so much to tell you this week! It’s been busy around here, and we’ve been chopping and canning and roasting and eating, almost nonstop. The weekend was busy, and it’s only Tuesday but it feels like we’ve been going-going-going seven days already. And come to think of it, maybe we have. So tonight seemed like a good night to have breakfast for dinner. (Note: It’s always a good night to have breakfast for dinner.)

But I still wanted to use up the spaghetti squash I told you about last week, and not in the boring way that everyone always serves up spaghetti squash. You know, plain with butter. Which is delicious, of course, but if there’s a way to make anything into a pancake, it’s advisable to try. So, Nick roasted the squash when he came home from work, so that by the time I got here it was cooked. I shredded it, let it cool, and then turned it into batter.

The latkes were delicious, crispy to the bite and creamy on the inside. Squashy and delicate, and a delightful alternative to the traditional potato version.

Spaghetti squash latkes

(Makes 15 to 20 latkes. You can freeze any you don’t eat, up to one month.)

  • 2 lbs. spaghetti squash (about four cups), cooked, cooled, seeds removed and flesh shredded with a fork
  • 1 medium onion, grated
  • 1/2 cup all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. nutmeg
  • 3 large eggs
  • 3/4 to 1 cup oil

Preheat oven to 250°F.

In a large bowl, combine the squash and onion. Mix together, and then pour out onto a large kitchen towel. Roll the towel up like a jelly roll, securing the ends, and squeeze out as much liquid as you can. Return the squash and onion to the bowl, and add the flour and salt and spices. Mix well, making sure there are no chunks. Break the three eggs into the bowl and stir to combine. When you’re done, it’ll resemble pancake batter.

In a large frying pan, heat 1/4 to 1/2 cup of the oil over high heat until it shimmers. Reduce to medium-high heat, and add the batter by the spoonful, gently pressing down to spread the batter so that it’s thin like a pancake, and two to three inches in diameter. You want the oil to touch the sides of the pancakes, but you don’t want the oil to cover them.

Batter!Fry for three minutes per side, or until the edges are crisp and the latkes are golden brown.

You’ll have to fry these in batches. To keep them warm and crisp, place them on a wire rack on a baking sheet, and place in your oven while the remaining latkes cook.

Serve hot with sour cream and chives. Possibly with other breakfast dishes. Like bacon. And eggs. And maybe eat in front of the TV, because if it’s breakfast for dinner night, then it’s possible that you’re not wearing pants and you don’t care about formal table settings or talking to each other. Enjoy!

Breakfast for dinner!