While making Spaghetti Squash Alfredo, I noticed the texture of the spaghetti squash wasn’t unlike grated potatoes and thought perhaps latkes would be an experiment worth pursuing.
My dish was loosely based on this latke recipe.
Truthfully, it wasn’t wonderful. Two eggs were way too much for half a spaghetti squash so I had to add more flour—quite a bit more. Still, that wasn’t what made it unremarkable. I’m convinced latkes need to be potatoes. There’s something about that potato flavor that’s completely missing with spaghetti squash. It wasn’t bad—just not really good.
Even with spaghetti squash, I still prefer sour cream to apple sauce (or cranberry sauce). However. the experiment wasn’t a total loss. I discovered that sour cream and cranberry sauce go remarkably well together.
- spaghetti squash: Sport Hill Farm
- onions from Holbrook Farm
- eggs: Greyledge Farm
- flour from Wild Hive
- sour cream: Hudson Valley Fresh
- Applesauce made from assorted apples from Maple Bank Farm,Waldingfield Farm, and Rogers Orchards (leftover from Thanksgiving)
- Whole-Berry Cranberry Sauce (leftover from Thanksgiving) made from cranberries brought by a friend from a farm stand in Cape Cod, MA, maple syrup from McLaughlin Vineyards, apple cider from Lyman Orchards. Cinnamon stick: not local
- oil: not local