Gluten Free Latkes with Spaghetti Squash and Red Potatoes
These are latkes that can be enjoyed anytime of year, but offer a fun and seasonal flare during Hanukkah. Made with spaghetti squash, red potatoes, and masa harina, these gluten free latkes will become an everyday favorite.
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
- ½ cup masa harina white or yellow corn variety
- 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
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 ¼ 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. Soak the potatoes for about 5 minutes 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 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.
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