Latkes. We can’t seem to get enough of their crispy, fried goodness! I don’t know about you, but I can eat latkes all Chanukah long. As long as I switch up the flavors, I’m good. Butternut squash latkes has become a family favorite in our home. They’re light, mildly sweet, and lend themselves well to all sorts of seasonings. We like them best straight up – good old butternut squash, onion, egg and some simple salt seasoning, but feel free to spruce them up with curry, paprika, cumin, or your favorites.
Because I prefer to prepare these gluten free latkes with simple flavors, I spice up the garnishes instead. Ginger applesauce and curried sour cream are the perfect complements to the butternut squash. Top them off with some scallions for latke perfection on a plate.
What are some of your favorite latke varieties? I’d love to hear! Share them in the comments below!
Butternut Squash Latkes
1 2 lb. butternut squash, peeled and grated (about 6 cups)
1 medium onion, grated (about 1 cup)
salt and pepper, to taste
oil, for frying
ginger applesauce, for garnish (recipe below)
curried sour cream, for garnish (recipe below)
scallions, for garnish
Add grated squash, onion, eggs, salt and pepper to a bowl and mix well. Heat up oil in a frying pan and place spoonfuls of mixture into hot oil. Fry until golden and crispy on each side. Serve with applesauce and sour cream.
NOTE: If the mixture starts to get wet and soggy, use gloves to form patties and squeeze out moisture before frying.
8 honeycrisp apples, peeled, cored and cut into chunks
1 cup apple juice or water
juice of 1 lemon
1 2″ piece fresh ginger, peeled
2 cinnamon sticks
3-4 tbsp honey or maple syrup
Add all ingredients to a pot and bring to a boil. Cover the pot and simmer for 20 minutes. Remove ginger and serve.
NOTE: If you find the applesauce too chunky, mash it with a fork.
Curried Sour Cream
1 cup sour cream
2 tbsp honey
1 tsp lemon juice
1/2 tsp curry powder
Add all ingredients to a bowl and mix to incorporate. Serve over latkes with applesauce.