These Butternut Squash Latkes are so easy and delicious you will be thinking about them the next day. Latkes are traditionally served to celebrate Hanukkah. Fried foods are served during Hanukkah as an ode to a miraculous oil that burned in a lamp for eight days instead of one.
However, latkes don’t need to only be served on a special occasion. They are a great appetizer or side dish to any meal.
Butternut Squash Latkes are a play on the traditional Potato Latkes. Don’t get us wrong. We love potato latkes! But this butternut squash substitution will not disappoint. It’s perfect this time of year.
Why Butternut Squash? For starters, butternut squash makes it a little simpler. The butternut squash is very fuss-free. Again, we mean no disrespect to the potato. You don’t need to worry about the butternut squash turning brown, or having too much liquid the way you would with a potato. The squash is less stress.
Once the butternut squash is grated, the recipe comes together by mixing the ingredients and frying them in avocado oil. We use chickpea flour to keep the latkes light and airy, plus it keeps them gluten free.
They are best served warm and garnished as you eat them so they should be fried when you are ready to enjoy. As the recipe suggests, keep the latkes warm in a hot oven as you make them.
We love them topped with apple sauce, nata criollo (which is a Venezuelan cream), and fresh herbs. If you like them a little sweeter you can top them with our Cranberry Guava Sauce and sour cream.
Butternut Squash LatkesCourse: Appetizers, SidesCuisine: JewishDifficulty: Easy
1 medium butternut squash, peeled seeded and quartered lengthwise
6 green onions thinly sliced
I /4 cup of chopped parsley, finely chopped
1 cup of chickpea flour
1.5 teaspoons of sazon
1 teaspoon of Cajun seasoning
1.5 teaspoons of salt
Freshly cracked pepper
1/4 – cup Avocado oil (as needed for frying)
Garnish with nata criolla, chives, sour cream or applesauce
- Use the large side of a box grater or the medium shredding blade attachment with your food processor to grate the butternut squash. Work in batches and place in a large bowl as you finish each batch. (You will have about 5 cups of shredded butternut squash once it’s all shredded.)
- Add the green onions, parsley, eggs, seasoning, salt and pepper. Mix so the egg totally coats the squash and the seasonings are well mixed.
- Then add the chickpea flour and mix it around so it coats the butternut squash completely. Be sure there are no clumps of flour. If you see any flour just keep mixing. The mixture should be slightly wet but hold together.
- In a saucepan add the avocado oil and heat to medium.
- With an ice cream scooper, spoon a the mixture onto the oil. Press gently onto the pan
Cook for about 3 minutes on each side until the sides start to crisp up and it’s golden brown all over
- While you work in batches have a sheet pan fitted with a rack. You can also use a towel lined plate but it can make the bottom slightly soggy. You can keep them in a warm oven of 300 degrees to make sure they are all hot when you serve. Garnish before serving.