By subbing spaghetti squash for most of the potatoes, these latkes are much lower in carbs than traditional ones. Submitted by Tali Kleiner
Cut the squash in half. Bake spaghetti squash skin-side up with olive oil, garlic, salt, and pepper until soft. Scrape as much as you can out once done.
Grate a potato and squeeze out any extra liquid. Add to mixture.
Add a large egg and salt to taste.
Fry in oil.
Don’t turn over too quickly. They don’t get stiff right away, so they’ll fall apart.
Make them thinner rather than thicker so that they get the most crunch!