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We are not Jewish but Roxy attended a Jewish preschool when she was younger. We were blessed to be able to participate in the Chanukah activities at the school. They had a small party for kids and I was introduced to Latkes for the first time. I couldn’t believe how good they were. Chabad.org sent me an e-mail stating that Thanksgiving and Chanukah were over lapping this year and would I mind posting some recipes for them that celebrated both holidays? I said of course!
The first one is Sweet Potato Butternut Squash Latkes and it is by Miriam Szokovski. Enjoy!
Have you ever had Latkes before?
Sweet Potato Butternut Squash Latkes
Author: Bobbie Seacrist
Serves: 15
Ingredients
- Ingredients:
- 1 butternut squash
- 2 Yukon Gold potatoes
- 1 large onion
- 1 sweet potato
- 4 eggs
- ½-3/4 cup flour
- 2 Tbsp salt
- Olive oil for frying
- OPTIONAL: If you’re serving these add a dairy meal, throw in ½ cup grated parmesan cheese
Instructions
- Dice and sauté the onion in 2 tbsp. olive oil and ¼ tsp. salt.
- Peel and shred the butternut squash, sweet potatoes and potatoes.
- Mix all the ingredients in a large bowl.
- Heat olive oil in a non-stick frying pan. Scoop the batter using a ⅛ cup measuring cup for uniformity. Drop into the hot oil (keep the flame on medium-high). Cook until brown and firm on one side – approximately 5 minutes. Flip and cook 2 more minutes, or until brown, on the second side.
- Remove from oil and drain on a paper towel. Repeat until all the batter has been fried.
- Serve fresh.
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