SPAGHETTI SQUASH PANCAKES

 

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Ingredients

  • 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

Directions

  • 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

Notes

These are a fantastic substitute for Potatoe (Kartoffel) Pancakes. They work equally well served with Sour Cream

Categories: Dinner  Side Dish  Vegetable 

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