By Dane Feldman
Photos by Dane Feldman.
Hanukkah began last night and no Festival of Lights is complete without latkes. These days, it seems like everyone is working on recreating the old world favorite, so I thought I’d try too. These butternut squash and sweet potato latkes are sweet and savory with just a hint of spice. The vegetables make these latkes a healthier choice than classic potato latkes, but you’ll hardly notice.
What you’ll need:
4 sweet potatoes, peeled and cubed
1 cup butternut squash, cubed
1/2 shallot, chopped
1/2 cup matzo meal
1/4 tsp sea salt
1/8 tsp cayenne pepper
Preheat oven to 425.
Put the potatoes, butternut squash, and shallot through a food processor in batches until finely chopped.
In a bowl, combine the squash, shallot, potatoes, sea salt, and cayenne pepper. Beat the eggs in a separate bowl and then mix them into the dry ingredients. Stir in the matzo meal.
Heat some olive oil in a skillet and make small patties with the mixture. Fry the latkes in rounds in a skillet and drain. Then, finish in the oven to serve.