Potatoes get all the attention every Chanukah. So we’re putting the spotlight to some other ahh-mazing veggies and grains in this series of no-potato latkes. Any hard winter squash will work in this recipe: pumpkin, acorn, or butternut.
Latkes can be made up to 2 days ahead of serving and can be stored, covered, in the refrigerator. When ready to serve, reheat on a parchment-lined baking sheet in a 350°F oven for 5 minutes.
Looking for a non-dairy topping? Look no further--dollop Roasted Garlic Aioli on the latkes or serve it as a dip.
- Cook Time
- Prep Time
- 24 Small LatkesServings
- 2 cups (1½ pounds) peeled, seeded, and grated winter squash like butternut, acorn, or pumpkin
- 1 large onion, grated and moisture squeezed out
- 3 egg whites
- ½ cup matzo meal or panko bread crumbs
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Roasted Garlic Aioli (link under photo)
- 3 scallions, sliced very thinly
- 2 cups extra virgin olive oil, such as Colavita
1. Preheat oven to 200°F. Line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine squash, onion, egg whites, matzo meal or panko, salt, pepper, and scallions.
3. Add evoo to a large frying pan and place over medium-high heat. Once oil starts to shimmer, drop spoonfuls of batter into the pan, making 5 to 6 latkes at a time. Flatten out the latke with the back of a spoon and fry for 3 minutes until golden. Flip the latke and fry for 3 to 5 minutes more, until brown and golden.
4. Transfer browned latkes to prepared baking sheet and keep warm in the oven while you make the rest of the latkes.
5. To make latkes in advance, cool and store in a covered container in the refrigerator for up to 2 days. When ready to serve, place on a parchment lined baking sheet and bake in a 350°F oven for 5 minutes. Serve warm topped with Roasted Garlic Aioli.