Butternut Squash Latkes
Hanukkah is a day away and that means only one thing: fried food! Lots of it. Yum. I confess, though it may not be the healthiest thing, I love a good crispy latke, or just about anything fried for that matter.
Below is my favorite recipe for latkes. I have been making these gluten-free latkes for 5 plus years and my family still rejoices each Hanukkah when I serve them.
4 cups butternut squash, peeled and grated
1 small onion, peeled and grated
3 eggs, whisked
grapeseed oil, for frying
- In a large bowl make latke batter by mixing together squash, onion and eggs
- Use your hands to form batter into 3 inch patties
- In a large skillet, heat oil
- Fry patties on each side over medium heat until golden brown and crispy
- Remove latkes from pan and place on a paper towel lined plate to drain excess oil
- Repeat Steps 2-4 until batter is used up
- Serve with applesauce, sour cream or yogurt
Serves 6
This gluten-free latke recipe is one of my all time favorite dishes. Sweet in flavor and fried to a crisp --what could be better?
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Subscribe by Email to elanaspantry.com:Posted on December 3, 2007 in cooked veggies by Elana
you might also like: Squash with Cherries
or Squash Fries
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6 comments for “Butternut Squash Latkes”
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Please note: I am not able to field substitution questions, it just isn't humanly possible because there are so many variations on every recipe. I do encourage you to experiment on your own and share your results in a comment.
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These were absolutely delicious! I couldn't have imagined the flavor, so wonderful, and perfect with applesauce. We will definitely be making these again - thank you!
Zannestar-
Thanks for your comment; glad you like them!
Elana
Do you wring out the extra moisture out of the squash in a dish towel, like you would with potatoes, or do you use as is?
Thanks!
Jason,
I use them as is. Hope you enjoy them.
Elana
Next time I come across a butternut squash, I'm trying this. Have you tried making almond yogurt? I did a raw version where you soak the almonds, blend them with water and then add salt and lemon. It came out more like ricotta, but I liked it.
I want to try adding cultures and fermenting it sometime.
Hi Jyoti, The almond yogurt sounds delicious!