Butternut Squash Sweet Potato Latkes
Instead of making sweet potato pie for Thanksgiving, and potato latkes for Chanukah, try these sweet potato butternut squash latkes. You’ll get the flavors of Thanksgiving but the crispy fried texture of Chanukah.
Two tips for latke making:
- Stick a small piece of carrot in the oil. The carrot absorbs the burnt taste the oil sometimes gets. When the carrot looks dark ad shriveled, take it out and replace with a new one.
- To make the latkes a uniform size, use a 1/3 cup measuring cup to scoop up the batter.
- 1 butternut squash
- 2 Yukon Gold potatoes
- 1 large onion
- 1 sweet potato
- 4 eggs
- ½ to ¾ cup flour
- 2 tbsp. kosher salt
- Olive oil for frying
- Optional: If you’re serving these at a dairy meal, throw in ½ cup grated parmesan cheese
Dice and sauté the onion in 2 tbsp. olive oil and ¼ tsp. salt. Peel and shred the butternut squash, sweet potatoes and potatoes. Mix all the ingredients in a large bowl. Heat olive oil in a non-stick frying pan. Scoop the batter using a measuring cup for uniformity. Drop into the hot oil (keep the flame on medium-high). Fry each latke until brown on one side—approximately 3-4 minutes. Flip and fry on the other side another minute or two, or until brown, on the second side. Remove from oil and drain on a paper towel. The paper towel soaks up the excess oil while keeping the latkes fresh. Repeat until all the batter has been fried.
Serve immediately—that is, if they make them out of the kitchen at all.
Note: Recipe makes approximately 30 medium latkes.