Butternut Squash Latkes
Mix up your usual latke repertoire with this squash variety. With their rich yellow color and glistening, crisp outside, they are beautiful gold coins to grace your table. You can prepare the latke mixture up to an hour before frying, but bear in mind that the potatoes will begin to turn brown if left raw for too long. Enjoy the latkes warm with sour cream and applesauce.
- 2 cups grated russet potatoes
- 4 cups grated butternut squash
- 1 small onion, grated
- 2 eggs
- ¼ cup matzah meal (or flour)
- 2 teaspoons salt
- Pinch of black pepper
- 1 teaspoon baking powder
- 4 tablespoons fresh dill, chopped
- Vegetable oil for frying
- Place the grated potato, squash and onion in a bowl. Mix in the eggs, matzah meal (or flour), salt, pepper, baking powder and dill. Let sit 10 minutes to thicken. While the mixture is resting, fill a pan ½-inch deep with vegetable oil. Heat until mixture is hot, but not smoking (a good test is dropping a bit of latke batter in the pan—if it sizzles, it’s ready). With a tablespoon, carefully scoop the latke batter into the oil. Fry for 1 minute on each side and transfer to a paper towel-lined plate. Let cool for 2 to 3 minutes and serve immediately with sour cream and applesauce.