Thanks to Elana’s Pantry for turning me on to butternut latkes!
I have to say, I’m not a huge latke fan. I know this is practically blasphemy, but as much as I love fried foods + potatoes, latkes just never did it for me – until now. Admittedly, these are potato-free, but they’re just delicious. For those of you who are skeptical of butternut squash (usually on my blacklist), just give it a try: it’s like the perfect combination between Russet and sweet potatoes. Convinced yet?
Time commitment: 45 minutes from shredding to noshing
Servings: Well, it makes 12 3″-4″ latkes…
1 medium onion, shredded (3/4 cup)
3 cups shredded butternut squash (approximately half of one medium squash)
1/3 cup gluten free flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh sage
2 large eggs, lightly beaten
Cooking oil (I used canola, but peanut would actually better — just don’t use olive or another low-temperature oil)
Tools of the trade
I would seriously recommend a food processor with a grating attachment; its the easiest, cleanest, least painful way of grating your vegetables.
You’ll also need a large skillet for frying and a baking sheet for draining. On my baking sheet, I put down a few pages of newspaper and top it with two-ply paper towels.
“No, like THIS” (Directions)
The most difficult part of this recipe is the squash: first, with a sharp knife, cut off both ends and cut the squash open lengthwise and remove seeds. Cut squash into manageable chunks and slice off rind. (Alternately, you can cut it in half, remove seeds, etc. and use a vegetable peeler before cutting into chunks – whatever works for you.) Now, grate – same thing with the onion.
This is really important: squeeze out moisture from grated squash and onion – I transferred each vegetable (separately) to paper towels and squeezed over the sink. Be careful that onion juice is volatile — you’re minding your own business, squeezing all of the moisture out and BAM! your eyes are burning, tears are falling, arms are flailing, and SPLAT, the onions end up on the floor! Not ah, that I would know anything about this… Anyway:
In a large bowl, combine squash, onions, salt, pepper, sage and flour – toss to coat. Especially if oyu’re using gluten-free flour, “coat” is a loose term… you’ll be able to feel it, but not see it – have faith in your flour.Add eggs and 2-3 teaspoons of oil, mixing well to combine.
In your very hot skillet with a good amount of oil, reach on into that starchy, eggy batter, grab a handful and drop it on into the pan. Flatten with a spatula, but be careful not to brutalize the poor dears and break the patties apart — if the spatula sticks to the latke, wipe/rinse clean and spray with oil for the next round.
Your latkes will be ready to flip when the edges are golden brown: 2-3 minutes. Flip carefully and cook for another minute or two until the other side is also golden; remove to baking sheet and allow to drain. Voila, a new holiday favorite!
Serve with sour cream, apple sauce or as a side dish. Enjoy!