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    Home » Recipes

    Butternut Squash Latkes with Apple Beet Salsa

    Published: Dec 8, 2022 by Samantha Ferraro · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    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”.

    Warm spiced butternut squash latkes.

    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.
    Shred the butternut squash with the shred attachment in a food processor.
    Add eggs to the shredded butternut squash latke mixture.
    Add flour or matzo meal to the butternut squash latke mixture.
    Add spices to the butternut squash mixture.
    Fry the butternut squash latkes in hot oil.
    Lay the fried latkes on a wire rack to drain.

    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.
    Butternut Squash Latkes with 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.
    How do you re-heat latkes?

    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.

    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
    Fried butternut squash latkes.

    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
    Print Recipe Pin Recipe
    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
     
     

    • 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
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Comments

    1. Susan says

      September 20, 2013 at 11:05 am

      5 stars
      Delicious! I love squash latkes. The sweetness with the potatoes is a fantastic pairing. Have a wonderful time in Turkey and Spain. I can’t wait to see all the pics from your trip. My family history also goes back to Spain but way way back (I’m talking Spanish Inquisition). We apparently have Portuguese heritage too but ran off to Holland.

      Reply
    2. Karla @ Foodologie says

      September 20, 2013 at 11:05 am

      5 stars
      Sounds like it’s going to be an awesome trip! My dad’s side of the family is supposedly Turkish (we think?) and my mom’s side is mostly Spanish. Good mix if you ask me 🙂

      I seriously just want a big plate of the beet/apple salad. It looks amazing!

      Reply
    3. Amy @ What Jew Wanna Eat says

      September 23, 2013 at 8:01 pm

      5 stars
      Yay that trip sounds awesome! I always try to remind myself how awesome my life is that I can do what I love and just enjoy the moment! Good luck on the triathlon- that’s so awesome! I lived in Barcelona in college- 10 years ago actually. Gag! But I can give you some tips. Oh and delicious looking latkes too!

      Reply
      • Samantha says

        September 23, 2013 at 9:54 pm

        Yesss email me recs!! We’re also going to San Sebastian!!

        Reply

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