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Butternut Squash Latkes

Butternut Squash Latkes Related:   gluten-free, Hanukkah, kid-friendly, low-fat, North America, pareve, Sukkot, Thanksgiving, Thanksgivukkah, vegetables

Prep time: 30 minutes

Cook time: 30 minutes

Yield: 14 large 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.

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