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I prepared this with loose adherence to what I could remember of latke recipes, without actually looking one up. I had already skipped the one difficult part of latke preparation -- shredding the potatoes. Spaghetti squash is pre-shredded!
To the warm pile of squash, I added a couple of very small, very finely chopped onions and a small, very hot minced pepper (something like a Scotch bonnet). I then liberally applied Old Bay, black pepper, and cumin. I beat one egg in a separate bowl, and mixed it in thoroughly. To this rather wet mixture I added one cup of flour and a teaspoon of baking powder.
I then heated our indispensable cast-iron griddle and added olive oil (repeatedly), spooning the mixture to form cakes. I kept the heat fairly high (just shy of smoking), but still these had a tendency to be wet. I cooked each one until it was sufficiently seared to turn, and then again to transfer to a platter in the still-warm oven.
The result was a bit messy but quite tasty, especially when topped with cool, organic applesauce. Home-brewed IPA was a perfect pairing for these spicy cakes. And as I write this, the satisfaction of a filling, nutritious, and flavorful meal puts us in a good mood for greeting our trick-or-treaters.