RECIPE: Spaghetti Squash Latke for the 5th Annual Latke Fest | Edible Manhattan

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 shallots, minced
• 2 small jalapeños, 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
• ¼ cup all-purpose flour (spooned and leveled)
• 1 pint whipped feta
• 2 tablespoons dehydrated black olive, ground in coffee grinder
• 2 tablespoons sumac
• 3 tablespoons chopped parsley
• 20 citrus segments