If you're one of the lucky ones...lucky enough to have a La Madeleine Country French Cafe in your area then you probably have tried their potato latke. Ahhhh, one of my great food loves! A savory, fresh and crispy fried breakfast. However if you are unlucky like me these days, you may feel like your "great food loves" are being scratched off the menu one by one. This simply will not do! So whether you've tried La Madeleine's potato latkes or not, go ahead and add this recipe to your breakfast menu. It's bursting with savory flavors like spring onions, fresh rosemary, roasted garlic and coarse ground pepper. Food restrictions can't touch my latke love!
Spring Onion, Rosemary & Garlic Spaghetti Squash Latkes
2 Cups Cooked spaghetti squash (the bigger it is, the better flavor and texture will be. Also, do not overcook the squash. You want it to be al dente. You might even use the smaller ones raw.)
1/3 Cup Chopped spring onions
1 TBLS Fresh chopped rosemary
1-2 TBLS Chopped roasted garlic*
1 egg beaten
1/2 tsp coarse ground pepper
1/2 tsp Sea salt
Optional: 1-2 Tbls of coconut flour(if the squash won't hold together)
Olive or coconut oil for frying
(optional): If your spaghetti squash is really watery, and won't hold together you can add 1 to 3 tsp coconut flour to thicken it up a bit. The amount you use will depend on how watery the squash is.
Preheat oven and cookie sheet to 350 degrees
Heat the oil in a pan over medium to medium high heat(you don't want the oil to smoke)
Drop heaping spoonfuls of mixture into the oil(the size is up to you, thicker ones work better)
Using a flat spatula(I like thin metal ones) compress the latkes and then press around the edges to keep the edges rounded and tight. Do this a couple of times till it's ready to flip(about 5-7 minuets depending on our stove and pan) Flip and do the same on the other side. Keep shaping and flipping till latkes are browned and firm. Transfer finished latkes to a baking sheet in the oven and continue cooking the rest of the latkes. The oven will keep the latkes warm and crisp them up even more. Try topping your latkes with some home-made mayo, it tastes amazing!
These can be made a head of time, stored in the fridge and reheated in a 350 degree oven for about 15 min or until warmed through.
*Roasted Garlic Options: When it's just to hot in Texas to roast garlic in the oven or if I am just short on time, I like to pan roast them. Break up the garlic, place garlic pieces with their paper on in a pan over medium heat. Dry roast the garlic, flipping and moving them often till the cloves become soft. Try not to burn them. When they are cooled, take the paper off and chop them up. You can also buy jars of roasted garlic at the store for an even easier option. Just make sure there are no weird additives.
Oh yeah, and if they fall apart, have no fear just break it all up and you have a great hash. No one will know and it will still taste great.