If I’m being real, which is how I try to be with you all–a real deal human being, not some faceless internet blogging cyborg–I often struggle with everyday decision making. For the most part, I’ve got the big stuff on lock, but it’s the little, seemingly inane things that I can’t get a grip on. I know I can’t be the only one (read, please tell me I’m not…), who has this harrowing problem.
For example, it takes me far too long to choose a lip balm. Like, an average of 15 minutes. FIFTEEN MINUTES…choosing a dang lip balm. I will waffle over my decision, sometimes even making a choice, only to turn back at the last minute to choose another. As if, somehow, my life hinges on this decision…which it certainly does not. I know this and yet, it still happens on the regular.
This applies to other things besides lip balm–pretty much all bath and body products fit in here–and even when I do have a preffered product, if something is a mere dollar cheaper, it will throw off my game. I blame it on too many choices…and, well, my crazy brain.
It’s silly, really, but indecision is totally in my nature.
This wishy-washy way also translates to recipe naming. I almost never follow a recipe word for word. I gotta freestyle, you know? While I usually don’t have trouble switching it up recipe-wise, I still struggle with the name game. I mean, I try not to get too long winded with the titles–I don’t want to just have a list of ingredients up there–and sometimes I try to be clever, but it often comes out weird. When I was making these pancakes, I couldn’t decide what to call them–a fritter? pancake? cake? Le sigh.
These pancakes are made with spaghetti squash, but their flavor is super similar to a potato pancake. I added some carrot for sweetness and lots of onion for that savoriness I love in a vegetable pancake. These make a great side, but also a little snack to go with something cold–beer or a cocktail would be my preffered accompaniment. I served these with a cooling sour cream and spicy hot sauce. The edges where the squash tendrils fray, are the perfect lacy-crisp bite. In the end, it was simple…when in doubt, go with something familiar.
Spaghetti Squash Pancakes
Adapted from Martha Stewart
The yield here depends on how large and flat you like you pancakes. Since I live for the crispy bits, I made mine pretty thin and yielded about 18-3inch pancakes. Be sure to squeeze/drain as much liquid from the squash as possible, ensuring a crisp and light cake. Leftover spaghetti squash is perfect for this recipe, but you could prep one just to make it…I wouldn’t judge ya. I followed this recipe from Tracy for the squash prep.
2 cups cooked and drained spaghetti squash
1/2 onion, finely diced
1 carrot, shredded
1 jalapeño, seeded and finely diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
1/4 cup all-purpose flour
oil for pan frying, I used grapeseed
preheat the oven to 300*F.
Whisk together the eggs and flour until combined. Add the spaghetti squash, onion, carrot, jalapeño, salt, pepper, and cayenne. Fold into the batter.
In a non-stick skillet pour in enough oil to coat the bottom of the pan, about 1/8 inch up the sides. Heat the oil over medium-high heat and drop heaping spoonfuls of the vegetable batter into the pan, pat the batter into a flat cake with the back of the spoon. Fry the cakes a few minutes on each side until golden brown and crisp. Place the finished pancakes on a sheet pan and keep warm in the oven. Repeat with remaining batter. Serve warm.