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Butternut Squash Latkes - A new twist for your Potato Pancake repertoire.

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.

Butternut Squash Latkes - A new twist for your Potato Pancake repertoire.

Ingredients

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)

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg, freshly grated

1  1/2  teaspoons sugar

1/2 teaspoon sea salt

1/2 cup flour (can use a gluten free flour blend)

neutral oil* (I add 1/3 inch of oil in a 14″ skillet)

Instructions

1

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

2

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.

3

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.

4

Now is the time to heat the oil in the pan on the lowest heat.

5

Beat the egg whites until stiff but not dry – set aside a minute.

6

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!!

7

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.

8

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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