These Spaghetti Squash Sweet Potato Latkes are a flavorful low-carb twist on a Hannukah classic Latkes and Hannukah go together like candles and menorahs. These crispy delights symbolize the miracle of oil lasting eight days instead of one. Basically, they’re a fried ode to hope and resilience. But let’s lighten things up—both in spirit and carbs—with Spaghetti Squash Sweet Potato Latkes.
First, we roast. Toss your spaghetti squash, sweet potato, and a few cloves of garlic in the oven. Let them get all caramelized and cozy. The roasted garlic adds a whisper of sweetness that’ll make your taste buds dance. Once these beauties cool down, it’s mix-and-mash time. Combine the roasted veggies with sweet onion, eggs, and a bit of flour. Season generously with kosher salt and freshly ground black pepper because bland latkes are just sad pancakes.
Heat up some peanut oil. Why peanut oil? It’s got a high smoke point and a flavor that makes these Spaghetti Squash Sweet Potato Latkes sing. Fry until golden and crispy, flipping them like a pro. Your kitchen will smell like heaven, or at least a very delicious corner of it.
Serve these crispy wonders with a dollop of sour cream. The tangy creaminess pairs perfectly with the sweet, savory latkes. It’s a match made in frying pan heaven.
Low-carb does not mean low flavor
Why squash and sweet potato? Spaghetti squash is packed with fiber and low in carbs, so you can eat twice as many without the guilt. Sweet potatoes bring a ton of vitamin A to the party, which is great for your eyesight—perfect for spotting dreidels flying across the room.
These latkes honor tradition but add a modern twist. They’re lighter, brighter, and loaded with nutrients. And they still celebrate the miracle of oil, just with a little more pizzazz. Whether you’re lighting candles or just lighting up your taste buds, these Spaghetti Squash Sweet Potato Latkes are the perfect dish for Hannukah. L’chaim to good food and great memories!
Spaghetti Squash Sweet Potato Latkes
Ingredients
- 1.5 lb spaghetti squash
- 1 medium sweet potato
- 1 XL garlic bulb
- 1 medium-sized sweet onion
- 2 eggs
- 3/4 cup flour
- Kosher salt and freshly ground pepper
- Peanut oil for frying
- Sour cream
Instructions
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Preheat the oven to 400F.
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Line a baking sheet with foil.
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Cut the squash in half, poke holes with a fork in the sweet potato, and place them on the baking sheet.
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Trim the tops of the garlic bulb and wrap it in foil.
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Pour a generous amount of olive oil over the top.
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Cover it completely with the foil and place it on the baking sheet.
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Bake everything for 45 minutes or until you can easily run a fork through the squash and the potato. The garlic cloves should be soft.
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When cool enough to handle, peel the skin off the squash and discard the seeds.
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Pull the flesh into strings and place it in a bowl.
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Peel and dice the onion. Mix it into the squash.
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Peel the sweet potato.
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Squeeze out the roasted garlic cloves.
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Combine the sweet potato and roasted garlic.
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Add the eggs and flour. Mix thoroughly.
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Season with salt and pepper.
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Place a layer of paper towels next to the stove, a safe distance from the flame.
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Heat up 1/4 cup of the peanut oil in a skillet.
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When the oil is hot, form a small ball out of the mixture, place it in the pan, and flatten it with a spatula.
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After a few minutes, flip the latkes to brown on the other side.
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Press down on the likes occasionally to realize the moisture.
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Transfer to the paper towels. Gently pat to remove excess oil.
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Transfer to a platter. Serve warm with sour cream.
Recipe Notes
Tip: To reheat the latkes or to make them extra crispy, place them on a parchment-lined baking sheet and bake at 350 for 10 minutes.
Like these Spaghetti Squash Sweet Potato Latkes? Also, check out some of these other delcious recipes:
LOW CARB CELERY ROOT LATKES WITH ROASTED GARLIC HERB SAOUR CREAM
LATKES WITH PEAR CARDAMOM SAUCE
FRIED EGG SPAGHETTI NESTS OVER CREAMED SPINACH
