Spaghetti Squash Latke With Feta, Sumac And Citrus

• 1 tablespoon extra virgin olive oil
• 3 shallots, minced
• 2 small jalapenos, seeded and minced
• 1 teaspoon Harissa
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• coarse salt and ground pepper
• 4 cups roasted spaghetti squash, patted dry
• 2 cups potato, peeled, coarse grated
• 3 large eggs, lightly beaten
• 1/4 cup all-purpose flour, spooned and leveled
• 2 cups Feta cheese, whipped til smooth in a stand mixer or food processor
• 2 tablespoons dehydrated black olive, ground in coffee grinder
• 2 tablespoons sumac
• 3 tablespoons chopped parsley
• 2 cups Grapeseed oil
• 20 citrus segments

1. In a large skillet, heat oil over medium-high.
2. Add shallots, jalapenos and harissa, cook, stirring, until softened, 7 minutes.
3. Stir in cumin and coriander and cook until fragrant, 1 minute.
4. Season with salt and pepper, let cool slightly, 5 minutes.
5. Transfer to a large bowl and stir in squash, potato, eggs and flour.
6. Wipe out skillet, then add grapeseed oil until the pan is filled to 1/4-inch high; heat over medium.
7. In batches, add batter in 1/4 cup to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through.
8. Transfer pancakes to oven to keep warm; repeat with remaining batter.
9. Top with whipped feta, a sprinkle of olive, citrus segments, sumac and parsley.

extra virgin olive oil, shallots, jalapenos, ground cumin, ground coriander, salt, potato, eggs, allpurpose flour, feta cheese, black olive, sumac, parsley, grapeseed oil

Taken from www.foodrepublic.com/recipes/spaghetti-squash-latke-with-feta-sumac-and-citrus-recipe/ (may not work)