Gluten Free Spaghetti Squash Red Potato Latke Recipe

After receiving a few spaghetti squash in our CSA box, I thought this Gluten-Free Latke with Spaghetti Squash and Red Potatoes recipe would be a delicious way to use them up. They're crispy and absolutely delicious! You're going to love these during the fall and winter months. Let's make them together! Scroll down for the recipe card and don't forget to pin or print this for your next holiday meal. 

Why These Latkes Are Gluten-Free (and What Makes Them Crispy)

While latkes are the traditional Jewish food of Hanukkah, these crisp potato latkes can be enjoyed all season long. This recipe takes a couple of non-traditional approaches in that we use masa harina in lieu of matzo or a wheat flour to make these yummy gluten free latkes. You'll love the taste of the masa harina which pairs nicely with the spaghetti squash and grated red potatoes. 

Latkes are a favorite food to make during the holiday season and these are stellar. These latkes were created out of the need to use up the spaghetti squash in our winter CSA box. Not wanting to use them for our usual pasta substitution, I wondered how I might be able to use them in a fritter or a latke. Combining them with shredded red potato worked perfectly here. 

Using masa harina in lieu of all-purpose flour makes these gluten-free and offers a fantastic depth of flavor that elevates the traditional latke. Top them with your desired toppings and these make for a wonderful appetizer or side for your holiday spread.

Tips for Making These Gluten-Free Latkes

To save on prep time, roast the spaghetti squash ahead of time. This way, you'll have the shredded squash ready to mix with the shredded potatoes and other seasonings for these crispy potato latkes. Doing that means these latkes can be ready in 30 minutes. It's the perfect weeknight meal idea. 

Ingredients and Tools You'll Need for These Crispy Latkes

Here's what we'll need to make this delicious latke mixture featuring seasonal and simple ingredients: 

• 1 pound red potatoes peeled and shredded. You can use a box grater or a food processor fitted with the shredding disc. You can also use russet potatoes if you don't have red potatoes.  
• 1 small spaghetti squash about 8 to 10 ounces, seeded, roasted, and flesh removed. You can make this the day before prepping latkes.
• 2 large eggs. These are part of our binder to create the crispy latkes.  
• ½ cup masa harina white or yellow corn variety. I also love the flavor profile from the masa harina here. You can still opt for using Matzo for a traditional Jewish potato latke. 
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon ground black pepper
• oil of choice for frying. When it comes to the cooking oil you can use something with a high smoke point. I tend to rotate through using peanut oil or vegetable oil. We'll need enough oil to fry the crispy potato pancake on both sides.  

How to Make These Crispy Potato Pancakes Step-by-Step

When making the latkes, you'll want to first begin by heating a heavy-bottomed cast iron skillet with about a quarter inch of oil over medium-high heat. While the oil preheats, peel red potatoes and discard skins. Using a food processor fitted with the coarse grating disc, grate the potatoes. Soak the potatoes to remove the potato starch and help keep your latkes crispy. Strain then add potatoes to the bowl with spaghetti squash and toss gently together. Transfer mixture to a clean dishtowel and squeeze together to wring out as much excess moisture from the squash and potatoes as possible. 

Next, you'll transfer the squash and potatoes back into the bowl. Add the eggs, masa harina, kosher salt, baking powder, and remaining seasonings. Mix until the masa is absorbed into the squash and potato mixture. 

Once oil is hot (oil should be shimmering or insert a wooden spoon into the oil and if bubbles begin to disperse around the spoon, the oil is ready) use a heaping tablespoon or ice cream scoop to gently drop batter into the hot pan, cooking in batches. 

Use a spatula, as needed, to flatten and shape latkes into circular disks. Fry for about 5 minutes on each side, until edges are golden brown and crispy. Transfer latkes to a paper towel lined plate or rimmed baking sheet. Sprinkle with flaked sea salt while still warm. Repeat with the remaining batter.  

Tips for Perfect Texture (Crispy Edges, Avoid Sogginess)

Squeezing Out Moisture

The key to the most crispy traditional latkes is making sure to remove as much liquid from the potatoes and spaghetti squash as possible. Too much liquid will result in soggy latkes and no one wants that. Using a clean kitchen towel or unbleached paper towels can help in squeezing out the extra liquid prior to making the rest of latke mixture. 

Choosing the Right Oil & Pan

I personally love using a large cast iron skillet or frying pan for frying latkes. It retains even heating keeping the oil temperature at its ideal temp to frying these delicious latkes. When it comes to your oil, you want something with a high smoke point and neutral in flavor. I tend to avoid olive oil here as it doesn't have a high enough smoke point for frying. Canola oil, vegetable oil, and peanut oil are all great options. 

Frying vs Baking / Pan vs Oven

I've tried baking these and while it is a great option if you're trying to steer clear of fried foods, this recipe just calls for frying. If you're treating this as one of those "once a year" holiday foods, lean into the frying here.  

Variations and Substitution Considerations

Using Different Squashes or Potatoes

The use of spaghetti squash is a great way to lean into the seasonal foods of autumn and winter and offered a fun and interesting flavor and texture to the latkes. I wouldn't necessarily try other squash varieties unless you can shred or grate them like you would potato. Otherwise, keep it to the couple pounds of potatoes for this one. 

Flour / Binder Alternatives

​You'll love the use of masa harina here but if you want to keep this as traditional as possible, use matzo meal. You can also use all-purpose flour or even a local milled whole wheat flour. 

What to Serve with This Gluten-Free Latke Recipe

These Gluten-Free Latkes with Spaghetti Squash and Red Potatoes are so delicious with an herbed sour cream, creme fraîche, or even as part of a spread. I dunked a few in this squash soup. I really loved that combo! Bottom line: serve them with whatever you like! 

How'd they turn out? Share in the comments and let me know if you make this recipe by tagging me on Instagram. I can’t wait to see what you make!

In the meantime, cheers to the next nourishing meal. ❤️