Butternut Squash Latkes with a Chunky Apple Beet Salsa
A fall spin on traditional latkes, these butternut squash latkes are seasoned with warm cinnamon and cumin and served with a chunky apple beet salsa.
Butternut Squash Latkes
Butternut squash latkes are sweet and deep with a touch of cumin and cinnamon. I paired this fried treat with a chunky apple and beet salsa. I was thinking about roasting the apples with the beets but though a fresh bite would pair nicely with the warm latkes.
A Few Tips on Making Latkes
- Squeeze as much liquid out of the shredded vegetable/fruit as possible. The more water that comes out of it, the crispier your latkes will be.
- Use a neutral oil such as vegetable, canola or grapeseed that has a high smoke point and won’t burn quickly like olive oil.
- 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 a Chunky Apple Beet Salsa
Servings: 12 latkes
Calories: 73kcal
Cost: $10
Equipment
Food Processor
Fish Spatula
Ingredients
- 1 butternut squash peeled, seeded and chopped
- 2 eggs
- 1/4 cup matzo meal
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- Few grates of freshly grated nutmeg
- Salt and pepper to taste
- Canola or vegetable oil for frying
Apple and Beet Salsa
- 1 apple peeled and cut into 1/2 inch pieces (or smaller if you prefer)
- 2 roasted beets peeled and cut into 1 /2 inch cubes (you can use canned beets if you prefer)
- Small bunch of parsley chopped
- 1 lemon zested and juiced (orange would be good too)
- 1 tablespoon honey
Instructions
- Make the salsa first. In a bowl, add together all the ingredients and mix well. Taste for seasoning. Cover with plastic wrap and chill in the refrigerator until ready to use.
- Make the latkes mixture. 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.
- Place a few handfuls of the shredded squash in a kitchen towel and use this to squeeze excess liquid from the squash. Do this with the rest of the squash and then place in a large bowl.
- To the large bowl, add the eggs, matzo meal and spices. Stir well. The mixture should not be too wet and should be able to hold together. If you think it’s too wet, add a touch more matzo meal.
- Heat a large non-stick skillet over medium heat and pour about 1/4in oil in the pan. Allow the oil to heat up to about 375 degrees. Or you can test it with a small piece of squash mixture. It it quickly sizzles, it’s ready.
- Use a large regular tablespoon to scoop up the mixture. Try and roughly form it into a circle and place it in the hot oiled pan. Allow to fry on first side for about 3-4 minutes and then flip over and fry other side for another 3 minutes.
- When done, place latkes on a paper toweled lined plate. Serve with the apple and beet salsa.
Notes
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: 73kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 24mg | Potassium: 313mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6702IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg
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.
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!
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!
Yesss email me recs!! We’re also going to San Sebastian!!