A new twist for your Potato Pancake repertoire.
Butternut squash with warm spices makes a delicious sweet latke that is perfect for Hanukkah or anytime! Gluten Free adaptable.

Latkes are that ethereal treat; a potato or vegetable mixture made by dropping large tablespoons into a skillet of shimmering, hot oil. Enjoyed during the eight night of Hanukkah and year-round!

Crispy on the outside, tender inside… perfection!

Latkes are crispy, naturally sweet, salty and irresistible!
I love serving and eating them with homemade applesauce… How do I make it with this pinkish tint? Read on…

Ingredients include: Grated Butternut Squash, Grated Apple, Grated Onion, Chopped Scallion, Eggs (separated), pinch of Sugar, Cinnamon, Nutmeg, Sea Salt, Cornmeal and Flour

I have re-tested this recipe for Butternut Squash Latkes after I received a letter from Lily, who in the past has learned this recipe from a cooking class I taught… over 20 years ago. I was so touched by her words, and had to dig deep in my files to find this recipe!
Here is her letter:

Each family seems to have a recipe for “latkes” (Yiddish for “pancake”) which have been handed down from generation to generation. I have a master recipe (Karen’s Best Latkes), and over the years seem to add different flavor profiles with vegetables, seasonings and herbs.

How to get a beautiful pinky color in your homemade applesauce?
Add red apple peels to your sauce as it cooks!
As you are cooking down your apple chunks in the stove top, simply add the red peel from one of your apples – the applesauce will take on a beautiful color. When done, discard the apple peels and mash (I use a potato masher for a silky texture.
See my recipe: Homemade Apple Sauce – My Favorite! 

Also see: Karen Best Latkes

Enjoy these Latkes… year-round too!
Karen

The Best Butternut Squash Latkes! (an updated “potato” pancake)

A new twist for your Potato Pancake repertoire.Butternut squash with warm spices makes a delicious sweet latke that is perfect for Chanukah or anytime! Gluten Free adaptable.

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 16 latkes

Author: Karen Sheer a zest for life

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Ingredients

• 2 pounds butternut squash will have 5 cups grated
• 1 large macintosh apple peeled (left whole)
• 1 medium onion peeled, can use half chopped leeks
• 2 tablespoons cornmeal medium or fine grind
• 2 large eggs (I use pasture raised)
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg freshly grated
• 1 1/2 teaspoon sugar
• 1/2 teaspoon sea salt
• 1/2 cup flour (can use gluten free flour blend)
• 1/2 cup neutral oil* (about 1/3" oil in 14" skillet)

Instructions

• Make Applesauce - homemade of course!

Latke Batter:

• Peel butternut squash (vegetable peeler works best), remove seeds and cut into four even large pieces. Grate the butternut squash on the largest hole of the grater, and add to a large bowl.
• Add to this bowl the onion (patted dry), cornmeal, egg yolks (place egg whites in a separate bowl to be whipped), cinnamon, nutmeg, sugar, salt, and the flour.

  Mix well distributing all the ingredients.
• Now is the time to heat the oil in the pan on the lowest heat.

  Beat the egg whites until stiff but not dry – set aside a minute.
• With a hand held grater, grate the peeled apple; turning the apple and discard the core.

  Add the apple and 1/2 of beaten egg whites to the bowl. (I grate the apple at the end – so it does not discolor.) Gently mix in with a rubber spatula. Add the second 1/2 of egg whites and gently mix in. Time to fry!!

Frying the Latkes:

• Heat 1/3″ of neutral oil* in a skillet (cast iron skillet works great) and set heat to medium-low.

  Drop 3 tablespoons (about 3 1/2″) of mixture into the pan and cook until light golden brown. Turn the latkes over, reduce heat and cook until done (approx. 5 minutes.) To make sure they are cooked through, flip them a few times. *Hint: If you have used more oil, you need to turn them less.
• Place finished latkes on a tray covered with paper towels. Blot gently with paper towels if desired and serve warm with my Homemade Applesauce.

Notes

To reheat: Place latkes on a sheet pan and heat at 350 degrees until just crisp and warmed through.

* with concerns about GMO’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
I use Safflower or Sunflower Oil.

This recipe may not be reproduced in any form without the written consent of its author, Karen Sheer.

COURSE: Appetizer, First Course & Sides

CUISINE: American, Jewish

KEYWORDS: butternut squash latkes, butternut squash potato pancakes

Nutrition Facts

The Best Butternut Squash Latkes! (an updated “potato” pancake)

Amount per Serving

Calories

126

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Cholesterol

 

23

mg

8

%

Sodium

 

84

mg

4

%

Potassium

 

242

mg

7

%

Carbohydrates

 

14

g

5

%

Fiber

 

2

g

8

%

Sugar

 

3

g

3

%

Protein

 

2

g

4

%

Vitamin A

 

6069

IU

121

%

Vitamin C

 

13

mg

16

%

Calcium

 

35

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.