Spaghetti Squash Vegan Latkes
1H15M
Spaghetti Squash Latkes
Nightshade-free crispy vegan latkes with absolutely no gluten!
Ingredients:
- 1 half large spaghetti squash, cooked (Or a whole medium squash)
- 1.5 cups chickpeas, Canned and drained
- 1/2 tsp kosher salt
- 1 half small red onion
- 1 cup avocado oil
Directions:
- Preheat oven to 375 F (190 C).
- Cut spaghetti squash in half lengthwise and scoop out the seeds.
- Place squash on a baking sheet or aluminum foil on the middle rack of the oven and bake for 40-50 minutes, until you can easily push through the meat with a fork.
- While the squash is cooking, dice the red onion.
- Place the onion and chickpeas in a bowl and blend with an immersion blender, or put in a food processor and blend until smooth.
- After squash is done baking, set aside to cool.
- Using a fork, run through the insides of the spaghetti squash, putting the tendrils into a medium sized bowl.
- Mix the spaghetti squash, salt and chickpea/onion mash together and form small patties.
- Heat the avocado oil in a deep frying pan on medium-high heat. When hot, fry the latkes on both sides until deep brown.
Notes:
It is very handy to have a fry top for your pan for this recipe as the oil does jump out a lot. A metal mesh fry top helps keep the mess down and lowers the chance of burns.
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