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Fried butternut squash latkes.
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5 from 5 votes

Butternut Squash Latkes with Apple Beet Salsa

Butternut Squash latkes seasoned with curry powder, cinnamon and cumin and topped with a fresh apple beet and pomegranate salsa.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main
Cuisine: Jewish
Keyword: butternut squash latkes
Servings: 12 latkes
Calories: 78kcal
Cost: $10

Ingredients

Apple and Beet Salsa

  • 1 apple peeled and cut into ¼ inch cubes
  • 1 roasted beet peeled and cut into 1 /4 inch cubes
  • ¼ 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 ½ 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.

Video

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: 78kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 19mg | Potassium: 288mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6696IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg