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.
Servings: 16 latkes
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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.
I use Safflower or Sunflower Oil. This recipe may not be reproduced in any form without the written consent of its author, Karen Sheer.
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.