Butternut Squash Latkes Recipe

Name: Butternut Squash Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups grapeseed or other neutral oil, more as needed; 1 large yellow onion, halved, peeled, and thinly sliced lengthwise; Kosher salt and freshly ground black pepper; 1 1/2 pounds russet potatoes (about 2 large); 1 1/2 pounds butternut squash (about 1/2 medium); 4 large eggs; 1 cup matzo meal; 1/3 cup finely chopped fresh parsley; 1/4 cup finely chopped fresh sage; 1 tablespoon chopped fresh marjoram

Servings: persons

1
Position racks in the top and bottom thirds of the oven and heat to 350F.
2
Heat 2 tablespoons of the oil in a medium skillet over medium-high heat.
3
When hot, add the onion and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper.
4
Cook, stirring frequently, until the onions are golden all over and very soft, about 10 minutes.
5
Remove from the heat and set aside to cool.
6
Peel and grate the potatoes and butternut squash.
7
Put in a large bowl, along with the onions, eggs, matzo meal, parsley, sage, marjoram, 1 tablespoon salt, and 1 teaspoon pepper.
8
Toss gently to combine thoroughly.
9
Heat 3 tablespoons of the oil in a large skillet over medium-high heat.
10
When the pan is hot, use a 1/3-cup dry measure to scoop a mound of the mixture into the pan.
11
With a fork, spread and flatten the mixture to a 4-inch disk.
12
Repeat 3 more times.
13
When the first side is golden brown (about 2 minutes), carefully flip the latkes over and brown the other sides, about 2 minutes more.
14
Transfer the latkes to a rimmed baking sheet and continue to scoop and brown the remaining latke mixture in batches, adding another few tablespoons of oil before each new batch.
15
Arrange the latkes in a single layer on the baking sheet; youll probably need at least 2 sheets to accomplish this.
16
When all the latkes have been shaped and browned, transfer the baking sheets to the oven and bake until the latkes are cooked through, about 15 minutes.
17
Serve hot.

1546

kcal

Calories

148

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.

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

My Personal Notes

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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 1/2 cups grapeseed or other neutral oil, more as needed, 1 large yellow onion, halved, peeled, and thinly sliced lengthwise, Kosher salt and freshly ground black pepper, 1 1/2 pounds russet potatoes (about 2 large), and more.

Yes, Butternut Squash 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 Latkes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions