Butternut Squash Latkes
In the spirit of combining that once-in-lifetime marriage of Thanksgiving and Chanukah, many new culinary traditions are coming alive. Add these to the latke list!
- 1 medium butternut squash, peeled and grated
- 2 small onions, grated and squeezed as dry as possible
- 2 tablespoons coconut flour (whole wheat flour or matzah meal work if not gluten-free)
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- 1 pinch nutmeg
- 1 teaspoon salt
- 3 large eggs, beaten
- 1 tablespoon maple syrup
- Coconut oil for frying
- Mix the squash and onion together in a large bowl. In a small bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Add to the squash mixture. Add the eggs and syrup and mix thoroughly.
- Heat a pan with coated with coconut oil until it is screaming hot. I like the flavor coconut oil lends to the squash latkes, but if you’re not a fan of coconut, any high-heat oil will work. Lower-heat oils like olive oil will burn too quickly. Scoop a palm-sized ball of the mixture and squeeze it dry in your hands. Shape it into a pancake shape and gently place in the hot oil. Fry until golden brown and crispy. Flip and brown the other side. You can enjoy these immediately or reheat in a 350-degree oven for 30 minutes prior to serving.