Butternut Squash and Purple Potato Latkes Recipe

Name: Butternut Squash and Purple Potato Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium onion, grated; 3 cups grated butternut squash (1 small squash); 3 cups grated purple potatoes; 3 tablespoons chopped or slivered fresh sage (more to taste); Salt and freshly ground pepper; 1 teaspoon baking powder; 3 tablespoons oat bran; 1/4 cup all-purpose flour or cornstarch; 2 eggs, beaten; About 1/4 cup canola, grape seed or rice bran oil

Servings: persons

1
Preheat the oven to 300 degrees.
2
Place a rack over a sheet pan.
3
Place the grated onion in a strainer set over a bowl while you prepare the other ingredients.
4
Then wrap in a dishtowel and squeeze out excess water, or just take up by the handful to squeeze out excess water.
5
Place in a large bowl and add the squash, potatoes, sage, baking powder, salt and pepper, oat bran, and flour or cornstarch.
6
Add the eggs and stir together.
7
Begin heating a large heavy skillet over medium-high heat.
8
Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan.
9
Press down with the back of the spatula to flatten.
10
Repeat with more spoonfuls, being careful not to crowd the pan.
11
In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5.
12
Cook on one side until golden brown, about 3 minutes.
13
Slide the spatula underneath and flip the latkes over.
14
Cook on the other side until golden brown, another 2 to 3 minutes.
15
Transfer to the rack set over a baking sheet and place in the oven to keep warm.
16
The mixture will continue to release liquid, which will accumulate in the bottom of the bowl.
17
Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
18
Serve hot topped with low-fat sour cream, Greek style yogurt or creme fraiche.

1466

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 medium onion, grated, 3 cups grated butternut squash (1 small squash), 3 cups grated purple potatoes, 3 tablespoons chopped or slivered fresh sage (more to taste), and more.

Yes, Butternut Squash and Purple Potato Latkes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Purple Potato Latkes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions