Spaghetti Squash Pancakes

Main Dishes | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spaghetti Squash Pancakes

Ingredients

Cucumbers - 3 pieces
Yogurt - 1 container
Lime Zest - 2 teaspoons
Lime Juice - 1 tablespoon
Mustard seeds - 1 teaspoon
Salt - to taste
Spaghetti Squash - 3 lbs
Onion - 1 head
Chicken Egg - 1 piece
Chickpea Flour - 1 cup
Curry Powder - 1 teaspoon
Coarse Salt - to taste
Ground cayenne pepper - to taste
Sunflower Oil - 3 cups
Sea Salt - to taste

Step by Step guide

Step 1

Yogurt Sauce: Combine cucumber, yogurt, lime zest, lime juice, and mustard seeds in a small bowl; season with salt.

Step 2

Pancakes: Preheat the oven to 190˚C (375˚F). Prick the spaghetti squash well with a knife. Bake on a rimmed baking sheet, turning every 20 minutes, until tender, about 60–90 minutes.

Step 3

Allow to cool slightly. Cut in half and scoop out the seeds; discard the seeds. Use a fork to scrape the flesh into long strands. Transfer the flesh to a clean kitchen towel and squeeze out excess moisture.

Step 4

In a medium bowl, mix the squash flesh, onion, egg, chickpea flour, curry powder, coarse salt, and cayenne pepper.

Step 5

In a large skillet (preferably cast iron), pour in the oil (the oil should be about 1–1½ cm deep) and heat over medium heat. Using a heaping tablespoon, scoop the squash mixture and transfer it to the skillet, flattening it with a spatula. Fry until golden brown, about 3 minutes on each side. Transfer to paper towels to drain excess oil; season with salt. Serve with the yogurt sauce.