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
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?
Posted on December 3, 2007 in cooked veggies by Elana
other entries you may like: Squash with Cherries
or Squash Fries
or Acorn Squash with Cranberry Apple Stuffing
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"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
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!
Have you tried making this yogurt with some coconut yogurt culture?
[...] found this recipe at Elanas Pantry and I am sure you will see many more from her website [...]
Thank you for this recipie! (I will be using some others as well!) I am very excited that you are both Gluten Free and Jewish! That is more than I bargained for. :]
I have been on a strict form of the Paleo Diet, infusing elements from Barry Sears' "Zone."
I am a member of a new, and quickly growing, world-wide phenomenon known as CrossFit. The CrossFit program has been introducing Paleo eating to thousands of people (athletes, firefighters, police, military, housewives, and grandmas!). Many of us are completely grain free, legume free (no peanuts!), and dairy free (except for a bit of heavy whipping or manufacturing cream).
Your website is a goldmine!
So as Hanukkah is approaching any ideas other than latkes, like maybe jelly donughts ? :]
I know a few CrossFit Jews that would be very grateful about this! (I am sure they will love the Macaroons for Passover).
Thanks again.
You are a Rockstar!
I, too, am part of the Crossfit community. I first bought your book because I follow a paleo+dairy diet and then stumbled upon your website. My husband and I are passionate about eating real food and avoiding refined foods including grains. We hope to set a good example for our newborn girl.
I can't wait to try this squash recipe. Roasted butternut squash is one of our staples and I have a feeling this will be as well.
Thanks so much!
Just made these and they are ALL gone. So delicious. Some cracked sea salt on top was perfect. I didn't have grapeseed oil so used some sesame oil I had on hand.
But now I'm interested in finding a way to bake/broil them in batches on a cookie sheet. With no oil would be my thought. Any thoughts on that?
Thanks!
OK Elena,
This is the second year I have made the SCD compliant butternut squash latkes. While the rest of my family was bloated with indigestion from potato latkes, my husband and I were enjoying easy digestion and mouth-watering sensations eating the squash latkes. We'll never miss potato latkes again. These are simply scrumptious! Honestly, people just don't know what they are missing.
Friday night is coming! These guys are going to join us over that 8 days, for sure! :]
I'm excited to try the latkes and avoid the crash after I eat potatoes!
Chag Sameach! These were SO delicious! It's amazing how sticky butternut squash is, without any added starch! My husband really liked them too!
The only change I made is the oil: I used organic, virgin/unrefined coconut oil since I've read it's healthier, especially for frying, than grapeseed. Plus, I have a new gallon of it, thanks to a present from my mom! :) I didn't need very much oil to fry these in my cast iron pan.
I love this recipe however I would like to use sweet potato....Can I still use the same ingred?
[...] Butternut Squash Latkes: 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? From Elana’s Pantry. [...]