SPAGHETTI SQUASH PANCAKES
- 6 Cups Cooked Spaghetti Squash (Shredded)
- 1/2 cup AP-Flour
- 1 extra large egg; slightly beaten
- 1/2 cup Grated Parmagiano-Reggiano
- 1 Shallot, Finely Minced
Separate Strands of cooked spaghetti squash.
Add Flour, Egg, Cheese and Shallot
Mix Well, using a fork.
Heat Olive oil in a skillet over medium high heat.
Spoon about 1/4 cup of the suash mixture into the skillet.
Press an evenly thick cake with a fork.
Season with Salt and Pepper
Cook cakes until the bottoms are light brown, turn and brown second side.
Season Second side with Salt and pepper.
Add additional oil as necessary.
Serve with Sour Cream as with Latkas or Kartoffel