Butternut Squash Latkes with Apple Beet Salsa

These butternut squash latkes are seasoned with warm spices of cinnamon, cumin a touch of curry and topped with creamy sour cream and a fresh apple beet “salsa”.

Butternut Squash Latkes

Traditionally, latkes are often made with potatoes but other root vegetables work really well for latkes too, such beet latkes, parsnip latkes and for this recipe, butternut squash.

These butternut squash latkes are slightly sweet and are seasoned with warm flavors of curry, cinnamon and cumin, which compliment the sweeter vegetable really nicely.

A simple apple and roasted beet “salsa” is topped onto the fried latkes, offering a fresh bite to the warm latkes.

Ingredients

• Butternut Squash: Peel and cut the butternut squash into large chunks and shred the quash with either a box grater, or use the shred attachment of a food processor.
• Onion: Yellow or white onion is also shredded with the butternut squash.
• Eggs: Depending how large your butternut squash is, you may beed 2-3 eggs to help bind the mixture.
• Matzo Meal or Flour: My mom always used matzo meal, which is ground up matzo. If matzo meal isn’t available, use the same amount of all- purpose flour or all-purpose gluten free flour blend.
• Kosher Salt: Latkes need salt and I like to add salt to both the mixture and immediately after frying.
• Roasted Beets: Beets and butternut squash work really well together. Peel and cop a cooked beet into small cubes for the “salsa”.
• Apples: Traditionally, apple sauce is also served with latkes and this fresh and chunky apple beet salsa gives the same fresh and sweet bite.
• Pomegranate Seeds: Added to the apple beet mixture.
• Lemon Juice: A touch of fresh lemon juice is added to the apple and beet topping for added acidity and to prevent the apples from turning brown too quickly.
• Honey: A small squeeze of honey is added to the apple and beet topping for a touch of sweetness.
• Sour Cream: Another traditional topping for latkes, creamy and cool sour cream is dolloped on-top of the fried latkes.

How to Make Butternut Squash Latkes

Make the Latkes

1. Using a food processor with a shred attachment, shred the butternut squash. If you don’t have one, a box grater with large wholes works great.
2. Add the shredded squash to a large bowl, along with the eggs, matzo meal and spices and stir to combine well. If the mixture is too wet, add a few more tablespoons of flour or matzo meal.
3. Heat wide skillet over medium heat and pour about 1/2 inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit.
4. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time. Fry the latkes on first side for 3-4 minutes and then flip over and fry other side for another 3 minutes.
5. Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.

Make the Apple Beet Salsa

1. In a bowl, add the chopped roasted beet, chopped apple, pomegranate seeds, lemon juice and honey and stir to combine.
2. Chill until ready to serve.

Assemble the Latkes

1. Serve the butternut squash latkes with a dollop of sour cream and top with a teaspoon of apple beet salsa.

A Few Tips on Making Latkes

• Butternut squash is a lot dryer than potatoes, so you may not have to squeeze out the moisture, like you would for potato latkes.
• Use a neutral oil such as vegetable, canola or grapeseed that has a high smoke point and won’t burn quickly.
• Don’t overcrowd the frying pan, I usually fry anywhere from 3-4 latkes and cook them in batches.

More Latke Recipe Inspiration:

Every year, I make a new twist on latkes with all sorts of flavors and toppings. Here are a few of my favorites.

• Parsnip Latkes with Caviar and Creme Fraiche
• Roasted Garlic Caprese Latkes
• Hatch Chile Latkes with Guacamole
• Taro Latkes with Poke

Butternut Squash Latkes with Apple Beet Salsa

Samantha Ferraro

LittleFerraroKitchen.com

Butternut Squash latkes seasoned with curry powder, cinnamon and cumin and topped with a fresh apple beet and pomegranate salsa.

5 from 4 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Appetizer, Main

Cuisine Jewish

Servings 12 latkes

Calories 78 kcal

Equipment

Infrared Thermometer

Fish Spatula

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 butternut squash peeled, seeded and chopped, about 4 cups
• 2 eggs
• 1/2 cup matzo meal or flour
• 1/2 teaspoon cumin
• 1/2 teaspoon curry powder
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Vegetable oil for frying
• Sour cream for serving

Apple and Beet Salsa

• 1 apple peeled and cut into 1/4 inch cubes
• 1 roasted beet peeled and cut into 1 /4 inch cubes
• 1/4 cup pomegranate seeds
• 1 tablespoon lemon juice zested and juiced (orange would be good too)
• 1 teaspoon honey

Instructions

 

Make the Latkes

• Using a food processor with a shred attachment, shred the butternut squash. If you don’t have one, a box grater with large wholes works great.
• Add the shredded squash to a large bowl, along with the eggs, matzo meal and spices and stir to combine well. If the mixture is too wet, add a few more tablespoons of flour or matzo meal.
• Heat wide skillet over medium heat and pour about 1/2 inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
• Fry the latkes on first side for 3-4 minutes and then flip over and fry other side for another 3 minutes.
• Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.

Make the Apple Beet Salsa

• In a bowl, add the chopped roasted beet, chopped apple, pomegranate seeds, lemon juice and honey and stir to combine.
• Chill until ready to serve.

Assemble the Latkes

• Serve the butternut squash latkes with a dollop of sour cream and top with a teaspoon of apple beet salsa.

Notes

 

• Butternut squash is a lot dryer than potatoes, so you may not have to squeeze out the moisture, like you would for potato latkes.
• Use a neutral oil such as vegetable, canola or grapeseed that has a high smoke point and won’t burn quickly.
• Don’t overcrowd the frying pan, I usually fry anywhere from 3-4 latkes and cook them in batches.
• To reheat fried latkes, place on a wire rack and bake in the oven at 350 degrees Fahrenheit until warmed and crisp, about 10-15 minutes.

Nutrition

Calories: 78kcalCarbohydrates: 16gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 19mgPotassium: 288mgFiber: 2gSugar: 4gVitamin A: 6696IUVitamin C: 15mgCalcium: 39mgIron: 1mg

Keyword butternut squash latkes

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