Spiced Spaghetti Squash Pancakes

Spiced Spaghetti Squash Pancakes
Adapted from marthastewart.com
Spiced Spaghetti Squash Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 3

    shallots, minced

  • 2

    small jalapenos, seeded and minced

  • 3

    tablespoons minced peeled fresh ginger

  • 3/4

    teaspoon ground cumin

  • 3/4

    teaspoon ground coriander

  • Coarse salt and ground pepper

  • 3

    cups Roasted Spaghetti Squash, patted dry

  • 2

    large eggs, lightly beaten

  • 1/4

    cup all-purpose flour (spooned and leveled)

  • Nonstick cooking spray

Directions

1.Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and 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. 2.Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls 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

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