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Butternut Squash Sweet Potato Latkes

Butternut Squash Sweet Potato Latkes

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Instead of making sweet potato pie for Thanksgiving, and potato latkes for Chanukah, try these sweet potato butternut squash latkes. You’ll get the flavors of Thanksgiving but the crispy fried texture of Chanukah.


If you’ve never made latkes before, don’t feel intimidated. They’re quite straightforward and hard to mess up. Definitely worth a try.

You’ll need a grater or a food processor for this recipe. And you can make these latkes dairy or pareve—the parmesan cheese is optional.

Dice and sauté the onions in olive oil and salt. Set aside. Peel and grate the rest of the vegetables. Mix all ingredients together in a large bowl.


Two tips for latke making:

1. Stick a small piece of carrot in the oil. The carrot absorbs the burnt taste the oil sometimes gets. When the carrot looks dark ad shriveled, take it out and replace with a new one.

2. To make the latkes a uniform size, use a 1/3 cup measuring cup to scoop up the batter.

Heat the oil and drop each latke into it. Fry each latke until brown on one side—approximately 3-4 minutes. Flip and fry on the other side another minute or two.

Remove latkes from the pan and place them on a paper towel. The paper towel soaks up the excess oil while keeping the latkes fresh.

Serve immediately—that is, if they make them out of the kitchen at all.

Ingredients:

  • 1 butternut squash
  • 2 Yukon Gold potatoes
  • 1 large onion
  • 1 sweet potato
  • 4 eggs
  • ½ to ¾ cup flour
  • 2 tbsp. kosher salt
  • Olive oil for frying
  • Optional: If you’re serving these at a dairy meal, throw in ½ cup grated parmesan cheese

Directions:

  1. Dice and sauté the onion in 2 tbsp. olive oil and ¼ tsp. salt.
  2. Peel and shred the butternut squash, sweet potatoes and potatoes.
  3. Mix all the ingredients in a large bowl.
  4. Heat olive oil in a non-stick frying pan. Scoop the batter using a ⅛ cup measuring cup for uniformity. Drop into the hot oil (keep the flame on medium-high). Cook until brown and firm on one side. Flip and cook 1-2 more minutes, or until brown, on the second side.
  5. Remove from oil and drain on a paper towel. Repeat until all the batter has been fried.
  6. Serve fresh.

Note: Recipe makes approximately 30 medium latkes.


If sweet potato butternut squash latkes aren’t your thing, try these Corn Latkes I shared last year.


And stay tuned next week for some delicious vegetable latkes.


Looking for more Thanksgiving-Chanukah recipes? Try these turkey Turkey Egg Rolls with Cranberry Dipping Sauce. Turkey and cranberries for Thanksgiving, with the fried element for Chanukah.


And stay tuned for these upcoming Cranberry Sufganiyot


But if all these recipes make you want to smash your head against the screen and wail about the fat content…try some of these instead:

Winter Salad with mixed greens and a fantastic creamy, but healthy dressing.


Kiwi Honeydew Energy-Boosting Smoothie – its name is self-explanatory!


Orange Soup, which doesn’t actually contain any oranges.


Fruity Vegan Ice Cream—all natural, all fruit, no sugar, but still delicious.


Something for everyone—that’s my goal!


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Miriam Szokovski December 2, 2013

Measurements I'll be happy to add in weight measurements next time I make the recipe.

For now, I can only advise that you add an extra egg and some more flour if you feel your batter has too many vegetables and not enough binding. Reply

Charles Rosoff Westport, CT December 1, 2013

Disaster because I used a butternut squash that was too large You will notice that the best recipes have measurements such as 1 cup or 10 oz. or 50 grams to ensure ratios are maintained. I am sure your photograph was inserted to try to achieve just that. Please reissue the recipe with measurements as discussed above by another person in order to demonstrate best practices. It would have prevented my disaster and I am a seasoned cook. Reply

Dunja November 29, 2013

Help!:( Miriam, this recipe looks wonderful, and I would like to give it a try -- I am having friends form Israel over for dinner and I would like to surprise them by trying something traditional Jewish for them. I am not a very experienced cook and I never made latkes before. I would agree with the Anonymous who asked about measurements - "1 butternut squash" can be a 1lb butternut squash (the smallest one I found in my store was 1lb) or a 2lb butternut squash; same goes for potatoes "2 potatoes" can be anywhere from 0.5lbs to 1.5lbs. Would you be able to clarify a little bit to help out us clueless novice cooks?:) Thank you very much, and looking forward to giving this a go! Reply

Dini Sharfstein Jacksonville November 21, 2013

Amazing Latka Recipe!! Made this at our Womens Latka Cookoff and this recipe was voted best by all! Reply

Miriam Szokovski November 17, 2013

Thank you! Malka - thanks for sharing that. So glad the latkes were a hit with your crowd! Reply

Miriam Szokovski November 17, 2013

Freezing In regards to preparing and freezing the latkes in advance, I don't really recommend it. You're better off refrigerating them for a couple of days. Freezing can change the texture of root vegetables. Reply

Anonymous Israel November 14, 2013

Freezing latkes or making the day before We are having a party mosaic Shabbat want to make them in advance how would they freeze thanks Reply

Malka Forshner Fort Myers November 14, 2013

awesome latkes!!! We made your sweet potato Butternut Squash latkes this evening at our "What's Cooking at Chabad" ladies' event at Chabad of SW Florida. They were amazingly delicious...many of our ladies said THIS was the latke for their "Thanksgivakkuh" seudah! I so appreciate your hard work and dedication to super Jewish food! Hashem should bless you with revealed goodness and yummy-ness, too! I'll be watching for more great stuff........since I am the program director!!! (and I told the ladies I'd be writing tonight to thank you......they learn not only cooking at our gatherings, but a bit of Torah and derech eretz, too!!) Reply

Miriam Szokovski November 13, 2013

Measurements Anonymous from Melville - I'm not sure what you're asking. The recipe has measurements. If you're looking for the exact weight measurements of each vegetable, in this recipe it doesn't need to be so exact. A little more, a little less, it still comes together beautifully. Reply

Miriam Szokovski November 13, 2013

Thanks! Susan, thanks for sharing that tip about the oil.

Thanks Rishe, I hope you're happy with the results. Reply

Susan U.S. November 12, 2013

Coconut oil I know it is traditional for many families to use Olive Oil in cooking, however, there is evidence that coconut oil is healthier. It takes the higher temperatures without turning into cholesterol. We have lost weight and actuallly eat less since changing over to coconut oil and our cholesterol is lower. I hope that the olive oil will be retained for recipes that are in a cold or uncooked state. Reply

Anonymous Melville November 11, 2013

measurement needed Please give approximate measurements for the amount if butternut squash, sweet potato and white potato as well as the amount of onion to insure the correct proportions of ingredients Reply

Rishe Brooklyn November 10, 2013

INSANE! OMG Miriam the food looks insanely delicious! As I always do I shall work my way down the list til I've tried everything here. I'll let you know how it all comes out!
gratefully,
Rishe Reply

Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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