Makes 6 small latkes
2.5 cups spaghetti squash, cooked
¼ cup canned corn, water drained
¼ teaspoon fine pink sea salt
¼ garlic powder
2 tablespoons cold pressed sunflower oil
Dash fine black pepper
In a large bowl combine spaghetti squash, corn, salt, garlic powder and black pepper.
Heat the oil on a large nonstick pan over medium heat.
Using your hands, make 6 little patties. Fry them until each side is nicely golden brown.
Drain any excess oil before serving by letting the latkes to rest on a paper towel for a couple minutes.