Be the talk of the town during Hannukah this year with this non-traditional take on latkes! Crispy outsides with a hint of spice, perfect with some tart yogurt or apples on top depending on your mood.

Recipe by: Running to the Kitchen
Serves: about 8-10 latkes
Prep Time: Quick & Easy


1 small yellow onions, diced

1 small jalapeno, seeds removed and diced

1/2 tablespoon coconut oil

1.5 cups spaghetti squash, cooked and squeezed of excess water

1 egg

2 tablespoons almond meal/flour

2 tablespoons parsley, chopped

0 coconut oil for frying

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1. In a medium skillet over medium heat, saute the onion and jalapeno with the ½ tablespoon coconut oil until softened, about 3 minutes.

2. In the meantime, combine the squash, egg, almond meal and parsley in a large bowl.

3. Once onion & jalapeno mixture is done, add it to the large bowl with the squash and mix together.

4. Using the same skillet over medium-high heat, add enough coconut oil for pan frying (about 2 tablespoons).

5. Spoon about 2-3 tablespoons of the squash mixture into the skillet and fry until brown and crispy (about 3-4 minutes) on the bottom, flip and cook on the other side until crispy.

6. Carefully transfer latke onto a paper towel lined cooling rack.

7. Garnish with extra parsley and serve with yogurt, sour cream or apples.