Spaghetti Squash Latkes


Serving Size

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.



  1. Avrey Mischke says:

    Omg this looks really good! My aunt always made potatoes latkes growing up and this is a healthier alternative that I’ll definitely try

  2. Petra says:

    Hi! I love latkes and I’ve recently stopped eating animal products. I wonder how do they stay together and don’t fall apart since there is no egg?

    • elena says:

      Petra, first because you use SMALL amount of quash. Second, spaghetti squash has strings and they attach well to one another. Also use med heat, not low or high. Good luck!!

  3. Anna says:

    Very interesting! Sounds European and delicious. I love potato latkes, but I must limit my starch and carbohydrates. This idea sounds very healthy and good. Thank you.

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