This recipe has been my Everest. I deeply miss potato latkes, and all attempts at creating an SCD version have yielded soggy, disappointing results.
Until now! Raw butternut squash holds up through frying, and lends complexity and sweetness to this classic dish. Enjoy hot 'n' fresh with applesauce.
Prep/active Time: 45m
Total Time: 1 hour
A food processor + shredded disc attachment
3 Cups raw butternut squash, peeled and diced
Half an onion
Pinch of salt
½ Cup vegetable oil, for frying
- In a food processor, grate the onion and squash using the shredding disc attachment.
- Lightly beat eggs in a large bowl. Then, add onions and squash.
- Heat oil in a deep frying pan on medium-high heat.
- Scoop 1 overflowing tablespoon of the mixture and drop in the pan, flattening slightly with a spatula. Repeat until the pan is full, with about an inch of space between latkes.
- Flip latkes after 2-3 minutes. They should hold together, and the bottom should be temptingly browned.
- Cook for another minute, then transfer to plate, lined with paper towel.
- Serve immediately with apple sauce.