Latkes

By : Rachel Mines

1/2 cup spaghetti squash, cooked and teased into strands
1 egg
2 tbsp soy flour
2 tbsp finely-chopped onion
1/2 tsp Splenda
1 oz. grated cheese

Mix and fry in heated oiled pan. Serve 'as is' or topped with sour cream (especially good with a spoonful of E.D. Smith no-sugar apricot spread on the side). Makes 3 large latkes, about 3 carbs each.

Variation: For Indian pakoras, leave out the cheese. Add curry powder to taste and some chopped steamed veggies (cauliflour, cabbage, turnip, and broccoli would be good choices). Fry in hot oiled pan. Serve as appetizer or with curry. Use no-sugar apricot spread as a dip, if desired.