Recipe by Johnney
These savory little Pancakes are great with a little salt, pepper, sour cream and even apple sauce for a side dish, appetizer or even brekfast dish. They remind me of potato pancakes, except without the starch.
Top Review by FrankB
Johnney should be commended for using spaghetti squash in a creative way, one in which could be used on brunch menus, dinner menus, buffet for a special brunch, etc. I read Liz Ann and decided to read the recipe carefully. My changes made an unbelievable little puffy pancake. Make sure you do not overcook the squash. It only takes about 7 minutes on high in the microwave and will still be crunchy! The recipe is: 4 1/2 cups spaghetti squash 1/3 cup flour 1/2 cup parmesan cheese 2 eggs whipped sea salt and ground pepper 1/2 onion, minced and 1 tsp shredded fresh ginger Saute the onion and ginger in 1 tablespoon butter. Add to the spaghetti squash with the other ingredients and stir gently until it is all mixed Heat a scant 1/8" oil in a skillet and add the batter a big tablespoon at a time and try to make ovals. Then turn as they brown. Let them sit cooking for a few minutes to make sure they are cooked. Serve with a dollop of Cilantro Sour Cream. Yes, even my Jewish other half said they were very good latkes!! Thank you Johnny, I rarely can think of something good to make with Spaghetti Squash.
- 6 cups spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
- 1⁄3 cup all-purpose flour
- 1⁄2 cup grated parmesan cheese
- 4 tablespoons butter or 4 tablespoons olive oil
- salt and pepper, to taste
- sour cream, for garnish
- applesauce (to garnish)
Directions See How It's Made
- Add flour& cheese to the strands of the cooked spaghetti squash.
- Mix well, using a couple of forks.
- Depending on the flavor you wish, or your dietary preferences, melt 1 tablespoon butter in a large skillet over medium-high heat or heat olive oil in skillet instead.
- Spoon 1/4 cup squash mixture into prepared skillet.
- With a fork, press to form an evenly thick cake.
- Repeat to fill skillet.
- Cook cakes until bottoms are lightly browned, turn over and brown second side.
- Continue until you've used all the squash mixture (keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve).
- Use additional butter or oil as necessary for cooking.
- Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce.