RECIPE: Spaghetti Squash Latke for the 5th Annual Latke Fest



As Great Performances knows, simple latkes are a perfect base for experimentation. This year marks their 5th Annual Latke Fest, an event that will bring together some of New York’s best restaurants to honor the many possibilities of this basic Hanukkah staple on December 2 at Metropolitan Pavilion.

Not all latkes are the same, of course, and you might find that some (according to your palate, at least) are better than others. To honor the people’s pick, as well as the judges’ selection, two awards will be given out at the end of the evening: “Best Latke, People’s Choice” and “Best Latke, Judges’ Choice.”

So what’s the recipe for a winning latke? Last year, we shared a yucca and sweet potato latke with apple plantain sorbet, queso fresco, pickled onion, cilantro and spicy green hot sauce from chef Micah Fredman of Gramercy Tavern. This year, we have Liz Neumark and chef Matthew Riznyk (Great Performances’s executive chef of catering) very timely spaghetti squash latke with dehydrated olives, feta, sumac and citrus segments. Get the full recipe below and taste for yourself at Latke Fest!

To buy tickets and learn more about this year’s Latke Fest, visit their website.

Spaghetti Squash Latkes


1 tablespoon extra-virgin olive oil
3 shallots, minced
2 small jalapeños, seeded and minced
1 teaspoon harissa
1 teaspoon ground cumin
1 teaspoon ground coriander
Coarse salt and ground pepper
4 cups roasted spaghetti squash, patted dry
2 cups potato, peeled, coarse grated
3 large eggs, lightly beaten
¼ cup all-purpose flour (spooned and leveled)
1 pint whipped feta
2 tablespoons dehydrated black olive, ground in coffee grinder
2 tablespoons sumac
3 tablespoons chopped parsley
2 cups grape-seed oil
20 citrus segments

1. In a large skillet, heat oil over medium-high. Add shallots, jalapeños and harissa. Cook, stirring, until softened (about 7 minutes). Stir in cumin and coriander and cook until fragrant, or about 1 minute. Season with salt and pepper, let cool slightly for 5 minutes.

2. Transfer to a large bowl and stir in squash, potato, eggs and flour. Wipe out skillet, then add grape-seed oil until the pan is filled to ¼” high. Heat over medium. In batches, add batter in ¼ cup to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm. Repeat with remaining batter.

3. Top with whipped feta, a sprinkle of olive, citrus segments, sumac and parsley.

Ariel Lauren Wilson

Lauren is the former editor-in-chief of Edible Manhattan and Edible Brooklyn.

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