Spaghetti Squash Latke With Feta, Sumac And Citrus Recipe

Ingredients

• 6 servings coarse salt 
• 3 large eggs lightly beaten
• 1 tablespoon olive oil extra virgin 
• 0.3 cup flour all-purpose
• 2 cups feta cheese 
• 2 cups grapeseed oil 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1 teaspoon harissa 
• 2 small jalapeno minced seeded
• 2 tablespoons olives black
• 3 tablespoons parsley chopped
• 2 cups potatoes grated peeled
• 3  shallots minced
• 4 cups spaghetti squash dry
• 2 tablespoons sumac powder 

Equipment

• bowl
• frying pan
• oven

Directions

1. In a large skillet, heat oil over medium-high.
2. Add shallots, jalapenos and harissa, cook, stirring, until softened, 7 minutes.Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper, let cool slightly, 5 minutes.
3. Transfer to a large bowl and stir in squash, potato, eggs and flour. Wipe out skillet, then add grapeseed oil until the pan is filled to 1/4-inch high; heat over medium. In batches, add batter in 1/4 cup to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through.
4. Transfer pancakes to oven to keep warm; repeat with remaining batter.Top with whipped feta, a sprinkle of olive, citrus segments, sumac and parsley.Try out these latke recipes on Food Republic:Classic Latkes Recipe
5. Olive Relish And Deviled Eggs Latkes Recipe
6. Norma's Magic Mushroom Latkes Recipe