It’s fall, and that means it’s time for squash and pumpkins, and yes, it’s time to start gearing up for the holidays. Okay, maybe that’s a bit premature, but Latkes (potato pancakes traditionally served during Hanukkah) can and should be enjoyed year round. Throughout the eight days of Hanukkah, my mom makes all kinds of Latkes; the classic potato, sweet potato, zucchini, and she’s even made them with beets! Each variation is distinct in flavor and equally delicious. For this recipe, I did a take on the non-traditional Latke recipe, using butternut squash as the base ingredient. You can replace the squash with pumpkin though, and they’ll be equally delicious.
What You’ll Need:
1 small butternut squash
Safflower oil or canola oil
Salt and pepper
Peel and grate your onion and squash into a large bowl.
Add egg, 1/4 cup Safflower oil, about 2 tablespoons Matzoh meal, and salt and pepper to taste.
Heat oil in large pan or skillet. It is best to use safflower, canola, or vegetable oil rather than olive oil because they can go to a higher heat without burning.
Form the mixture into patties in your hand; try to pack them well so that they bind together tightly.
Place patties in pan and cook until golden brown, flip over. Place your cooked fritters on a plate with a paper-towel on top to soak up excess oils.
To accompany these Latkes, I made a Sriracha Yogurt dipping sauce, topped with chives. To make, just add a tablespoon of Sriracha to a cup of plain yogurt and chop some chives to top it off. Latkes are also delicious when served with sour cream and apple sauce. Enjoy!