Mitch's Legal Latkes
Ingredients
1 lb frozen cauliflower OR 1 spaghetti squash
Yellow onion
Green Onion
Salt, pepper, Butter Buds
Dry mushrooms (optional)
Directions
Cook cauliflower (per instructions on packaging) or spaghetti squash. You may
bake spaghetti squash in the oven or microwave. Cut off one end, poke holes in
it with a fork (like if you were baking a potato). In the microwave cook it on
high for 10 – 20 minutes dependent on the size of the squash (you’ll need 40 –
60 minutes in the oven). When it’s done, cut it in half so it cools. When
cool, scoop out all the seeds and excess “gushy bit” and rake with a fork to
remove the squash.
Mash cooled cauliflower/squash until it reaches a rough potato-like consistency
(leave longer pieces if using spaghetti squash). Add finely grated yellow onion
into the mixture.
If
using spaghetti squash, drain in a strainer to remove excess liquid. The more
you drain it the better (you may want to also drain in paper towel).
Add
salt, pepper, butter buds, chopped green onions and/or some very dry mushrooms
if you would like.
Spray a medium low heated pan with Pam. Spread the mixture into latke-shaped
dollops. Make them pretty thin and watch them so they don’t burn. Flip them over
and brown the second side (spray with Pam before flipping). Repeat flipping
until brown. ENJOY!!
Vegetable Latkes (Susan M)
1 Parsnip
1 Zucchini
1 Carrot
1 Onion
[weigh and count towards your veggie allowance]
Shred together
Form into pancakes
Sauté in Pam until golden brown
Sprinkle with Kosher Salt
Serve with legal apple sauce
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