I remember my grandmother’s potato latkes with so much fondness I can practically hear the sizzle of oil and feel the warmth of her kitchen just thinking about them. To this day, I crave those crispy, golden, salty little miracles.
So when I discovered Spaghetti Squash Latkes, I’ll be honest… I was skeptical. Suspicious. Concerned. Could they possibly scratch the latke itch? Would they turn into a mushy mess? Would grandma approve?!
Well, friends — I was pleasantly surprised. The texture is shockingly perfect, the flavor is savory and lightly sweet in the best way, and they crisp up like champs. If you’re looking to lighten things up, use up a winter squash, or just try something fun and new, these Spaghetti Squash Latkes deliver.
Why This Recipe Works
These aren’t just “good for a veggie version” — they’re genuinely delicious. Here’s why:
- Spaghetti squash is the perfect potato dupe — naturally stringy, tender, and easy to crisp.
- Breadcrumbs + egg bind like magic, giving you beautifully golden patties that hold together.
- The seasoning is just right — garlicky, herby, and savory with a little pop from the creole seasoning.
- They cook FAST and make a fun, unexpected side dish or snack.
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What is My Take on Spaghetti Squash Latkes?
Think of these as the delicious love child of a classic potato latke and a veggie fritter. They’re lightly sweet from the squash, savory from the parmesan and garlic, and crispy on the edges (the best part). They also reheat surprisingly well — always a win.
And while nothing will ever take the place of grandma’s originals, these bring a fresh spin that feels both nostalgic and exciting.
Make it a Meal
These latkes are truly versatile — but here are some of my favorite ways to turn them into a full meal:
- Add smoked salmon and a dollop of sour cream for a fancy appetizer.
- Serve alongside a roast chicken or juicy pork chops.
- Top with a fried egg for an easy brunch situation.
- Pair with a big leafy salad for a lighter dinner.
Easy Side Dishes
Round out your table with any of these easy sides:
- A simple cucumber salad
- Roasted Brussels sprouts
- Quick pickled onions
- A creamy soup like butternut squash or tomato
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Cut spaghetti squash in half, lengthwise, then scoop out the seeds. Arrange cut side down on a baking sheet.
Step2: Bake at 400° for about 40 minutes. until the inside is easily shreddable,
Step3: Separate flesh into strands with a fork, then scoop out of the shell.
Step4: Place all ingredients in a large mixing bowl. Mix well
Step5: In a medium- to high-heat skillet. Add a few tablespoons of cooking oil.
Step6: Using a ¼ measuring cup. Loosing fill with mix and place each scoop in the hot skillet. Press the mixture to create an even patty. Cook each side for 3 to 4 minutes. (or till a golden brown)
Step7: After cooking each side, remove from the skillet and place on a lined plate to remove excess oil.
Step8: Serve with your favorite latke topping, applesauce, sour cream, and parmesan cheese.
Expert Tips
- Drain your squash! If it’s watery, your latkes won’t crisp. Give it a squeeze in a towel if needed.
- Don’t overcrowd the pan — you want those edges to brown, not steam.
- Make them ahead! Fry them earlier in the day, then pop into a 350°F oven to re-crisp before serving.
- Try flavored breadcrumbs for a fun twist.
Common Questions
Yes! Brush lightly with oil and air fry at 375°F for 8–10 minutes, flipping halfway.
Absolutely — pecorino, asiago, or even cheddar work well.
Use a mix of paprika, garlic powder, onion powder, and a pinch of cayenne.
Storing Instructions
Store fully cooked latkes in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or air fryer to bring back that perfect crisp.
You can also freeze them for up to 2 months — layer with parchment between each latke, freeze, then re-crisp in a 375°F oven until hot and crunchy.
Did you make Spaghetti Squash Latkes? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Spaghetti Squash Latkes
Ingredients
- 3 cups spaghetti squash cooked *
- ½ cup breadcrumbs plain
- ¼ cup leek chopped
- ½ tablespoon garlic minced
- ½ tablespoon creole seasoning
- ¼ cup parmesan cheese grated
- 3 tablespoon chopped parsley optional
- oil for cooking
Instructions
- Cut spaghetti squash in half, lengthwise, then scoop out the seeds. Arrange cut side down on a baking sheet.
- Bake at 400° for about 40 minutes. until the inside is easily shreddable,
- Separate flesh into strands with a fork, then scoop out of the shell.
- Place all ingredients in a large mixing bowl. Mix well
- In a medium- to high-heat skillet. Add a few tablespoons of cooking oil.
- Using a ¼ measuring cup. Loosing fill with mix and place each scoop in the hot skillet. Press the mixture to create an even patty. Cook each side for 3 to 4 minutes. (or till a golden brown)
- After cooking each side, remove from the skillet and place on a lined plate to remove excess oil.
- Serve with your favorite latke topping, applesauce, sour cream, and parmesan cheese.
Expert Tips:
- Drain your squash! If it’s watery, your latkes won’t crisp. Give it a squeeze in a towel if needed.
- Don’t overcrowd the pan — you want those edges to brown, not steam.
- Make them ahead! Fry them earlier in the day, then pop into a 350°F oven to re-crisp before serving.
- Try flavored breadcrumbs for a fun twist.
Nutrition
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