Lacy Squash Latkes

Prep Time 10

Cook Time 8

Total Time 18

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

Preheat oven to 200°F. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine squash, onion, egg whites, matzo meal or panko, salt, pepper, and scallions.
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.
Transfer browned latkes to prepared baking sheet and keep warm in the oven while you make the rest of the latkes.
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.