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

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.

Butternut Squash Latkes - A new twist for your Potato Pancake repertoire.
These latkes have a pinch of sugar, cinnamon and grated nutmeg (grated apple too!)
I love the flavor of these warm spices. Crispy, naturally sweet, salty and irresistible!
Butternut Squash Latkes - A new twist for your Potato Pancake repertoire.
I always make my own applesauce with the nice pink hue – see the recipe!

Latkes are that ethereal treat; a potato mixture made by dropping large tablespoons into a skillet of shimmering, hot oil. Enjoy year-round!

The trick for a perfect latke is twofold:

1. For Crispiness: Squeeze your potatoes in a tea towel (or paper towels) until very dry.

2. For Lightness: Separate the eggs; glossy egg whites will make a lightened latke, with a meringue-type batter.

For a Gluten-Free version, simply use a all-purpose gluten free flour blend in place of the flour for great results.

See the Blog for many more photos and other fantastic Latke recipes.

Also see: Karen Best Latkes

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


2 pounds butternut squash (will have: 5 cups grated)

1 large macintosh apple, peeled (left whole)

1 medium onion, peeled (squeeze out excess water)

2 tablespoons yellow cornmeal

2 large eggs, separated (I use pasture raised)

¾ teaspoon cinnamon

¼ teaspoon nutmeg, freshly grated

1  ½  teaspoons sugar

½ teaspoon sea salt

½ cup flour (can use a gluten free flour blend)

neutral oil* (I add ⅓ inch of oil in a 14″ skillet)



For an extra special treat make my: Homemade Applesauce: My Favorite (see recipe below)


Peel butternut squash (vegetable peeler works best) 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 (squeezed dry), cornmeal, egg yolks (place egg whites in a small bowl), 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!!


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 brown.
Turn the pancakes 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 pancakes on a tray covered with paper towels.
Blot gently with paper towels if desired and serve hot with my Homemade Applesauce.

To reheat: Place latkes on a sheet pan and heat ay 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.

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