Happy Hanukkah to all those celebrating this week! These Gluten-Free Latkes with Spaghetti Squash and Red Potatoes are amazing. You’re going to love these any time of year.
Latkes are a favorite food to make this time of year 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. Doing that means these latkes can be ready in 30 minutes. A perfect weeknight meal idea.
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. 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 of the liquid 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.
What to Serve with These Gluten-Free Latkes
These Gluten-Free Latkes with Spaghetti Squash and Red Potatoes are so delicious with an herbed sour cream 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. ❤️
Gluten Free Latkes with Spaghetti Squash and Red Potatoes
Equipment
- 1 food processor
- 1 large 12-inch cast iron skillet
Ingredients
- 1 pound red potatoes peeled and shredded
- 1 small spaghetti squash about 8 to 10 ounces, seeded, roasted, and flesh removed
- 2 large eggs
- 1/2 cup masa harina white or yellow corn variety
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- oil of choice for frying
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Slice spaghetti squash in half on the horizontal and use a spoon to scoop out and remove seeds. Drizzle the insides of each half with olive oil and a few pinches of kosher salt. Roast squash for 30-40 minutes, until outer skin is fork tender. Allow to cool 10 to 15 minutes before using a fork to remove the stringy flesh. Set aside in a large bowl and begin prepping potatoes.
- Begin heating a heavy-bottomed cast iron skillet over medium-high heat with about 1/4 inch of oil of choice for frying. While the oil preheats, peel red potatoes and discard skins. Using a food processor fitted with the coarse grating disc, grate the potatoes. 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 of the liquid from the squash and potatoes as possible.
- 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.
I had been wanting to make latkes for a while but was so intimidated. I found your instructions so easy to follow and I loved that they are gluten-free. The combination of potato and butternut squash was well-balanced and quite tasty. Thanks.
Thank you, Lyn! These have become a favorite here and I can’t wait to make them again for the holiday season. So glad you found the instructions helpful; I appreciate your feedback immensely! Cheers.