Happy Chanukah, here is a sweet potato butternut squash latkes recipe for you. If you’ve never made latkes before, don’t feel intimidated. They’re quite hard to mess up. You’ll need a grater or a food processor for this recipe. And you can make these latkes dairy or pareve—the parmesan cheese is optional.
Dice and sauté the onions in olive oil and salt. Set aside. Peel and grate the rest of the vegetables. Mix all ingredients together in a large bowl.
Two tips for latke making:
1. Stick a small piece of carrot in the oil. The carrot absorbs the burnt taste the oil sometimes gets. When the carrot looks dark ad shriveled, take it out and replace with a new one.
2. To make the latkes a uniform size, use a 1/3 cup measuring cup to scoop up the batter.
Heat the oil and drop each latke into it. Fry each latke until brown on one side—approximately 3-4 minutes. Flip and fry on the other side another minute or two.
Remove latkes from the pan and place them on a paper towel. The paper towel soaks up the excess oil while keeping the latkes fresh.
Serve immediately—that is, if they make them out of the kitchen at all.
- 1 butternut squash
- 2 Yukon Gold potatoes
- 1 large onion
- 1 sweet potato
- 4 eggs
- ½ to ¾ cup flour
- 2 tbsp. kosher salt
- Olive oil for frying
- Optional: If you’re serving these at a dairy meal, throw in ½ cup grated parmesan cheese
- Dice and sauté the onion in 2 tbsp. olive oil and ¼ tsp. salt.
- Peel and shred the butternut squash, sweet potatoes and potatoes.
- Mix all the ingredients in a large bowl.
- Heat olive oil in a non-stick frying pan. Scoop the batter using a ⅛ cup measuring cup for uniformity. Drop into the hot oil (keep the flame on medium-high). Cook until brown and firm on one side. Flip and cook 1-2 more minutes, or until brown, on the second side.
- Remove from oil and drain on a paper towel. Repeat until all the batter has been fried.
- Serve fresh.
Note: Recipe makes approximately 30 medium latkes.