By In The Kitchen With Stefano Faita

INGREDIENTS

1 medium spaghetti squash
2 tbsp. olive oil
3 to 4 tbsp. grated onion (about 1 small onion)
1 to 2 garlic cloves, chopped
1 tbsp. finely chopped ginger
Salt and freshly ground pepper, to taste
2 eggs
1 tsp. baking powder
1/3 to 1/2 cup flour
Vegetable oil, as needed
Butter, as needed
Paprika, for garnishing
Micro greens, for garnishing

Curry Yogurt Dip
1 1/2 cups yogurt
1 tbsp. chopped mint
1 tbsp. chopped cilantro
Salt and freshly ground pepper, to taste
1 tbsp. curry powder, or to taste


PREPARATION

Preheat oven to 400 degrees F. Line baking sheet with parchment.

Cut spaghetti squash in half. Scrape out seeds. Drizzle with olive oil and season with salt and pepper. Bake cut side down until tender, about 1 hour.

When cool enough to work with, using a fork, scrape strands of spaghetti squash into a large bowl. (You should get about 5 to 6 cups of squash.)

Add onion, garlic, ginger, and salt and pepper. Lightly toss. Add eggs. Stir. Sprinkle with baking powder, and then 1/3 cup flour. Mix gently to combine, adding more flour if mixture is too wet.

Heat a large non-stick frying pan over medium heat. Add 2 tbsp. vegetable oil and 2 tbsp. butter. When butter starts to melt, cook latkes in batches to avoid overcrowding the pan. For each latke, spoon 1/4 cup squash mixture into pan. Flatten with spatula and cook until golden brown on each side, about 3 minutes per side. Garnish with paprika and micro greens, if desired. Serve with Curry Yogurt Dip.

Curry Yogurt Dip
Combine yogurt, mint, cilantro and curry powder. Season with salt and pepper.

Yield: Makes 15 to 18 latkes.

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