With Chanukah right around the corner, I wanted to share a fun recipe with you all. It’s a classic dish with a twist. Instead of using regular potatoes for latkes, we’re using butternut squash. The sweet and salty flavors together are a delicious combination. Don’t forget the dips!
Butternut Squash Latkes
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- ¾ cup Besan (chick pea flour) or other gluten free flour
- ¼ t. baking soda
- ½ cup corn starch
- ¾ cup cold water
- 1 large onion, cut into slivers (2 cups)
- 2 cups grated potatoes, water squeezed out
- 2 cups grated butternut squash,
- ½ t. ground cloves
- 1 t. ground cardamom
- ¼ cup chopped cilantro (can substitute parsley if you don’t like cilantro)
- 1 ½ t. salt
- Oil for frying
- In large bowl, make a batter with the chick pea flour, baking soda, corn starch and water.
- Add the spices.
- Then add the rest of the ingredients.
- *Drop by spoonfuls into deep fryer or skillet with hot oil.
- If using skillet, turn the latkes over when golden brown on one side, and fry the other side until golden brown.
- Remove from pan or deep fryer and drain on paper towel.
- *I usually try one first, to adjust salt to taste.
- Serve with mango chutney, tamarind chutney, arugula pesto and apple sauce.
Step-by-Step Instructions:
In large bowl, make a batter with the chick pea flour, baking soda, corn starch and water.
Add the spices.
Then add the rest of the ingredients and mix well to combine.
Optional to add cilantro or parsley at this time.
Drop by spoonfuls into deep fryer or skillet with hot oil. I usually try one first, to adjust salt to taste.
If using skillet, turn the latkes over when golden brown on one side, and fry the other side until golden brown.
Remove from pan or deep fryer and drain on paper towel.
Serve with mango chutney, tamarind chutney, arugula pesto and apple sauce.
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