Butternut Latkes:

Grate the squash and onion in a food processor and place the mixture in a cheesecloth to squeeze out any excess liquid from the shreds. Then combine it with the lightly beaten eggs.

Add the flour, salt, pepper, and curry to the squash and stir to combine.

Place the vegetable oil in a large pan and heat on medium. Before cooking the latkes, test out a small spoonful to make sure the oil is hot enough. You want the oil to sizzle and bubble when the batter hits it. If the oil is smoking, it is way too hot!

Scoop 2 tablespoons of the squash batter at a time into the hot oil and cook 4 minutes on each side.

Remove the latkes from the pan and place on cooling rack with paper towel underneath to catch the cooking oil. You can also place your latkes directly on paper towels to soak up the oil, but the bottoms of the latkes might get a little soggy.

Apple Butter:

Place the diced apples and apple cider in a large pot and simmer on medium-low heat for 30 minutes. 

Use a hand blender to puree the cooked apples, then add the rest of the ingredients and stir to combine. 

Place the apple mixture back on the stove and simmer over medium-low heat for 45 minutes, stirring occasionally. Once there is no juice left in the pot, the apple butter is ready!

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2014 Subscribe Now