The Best Butternut Squash Latkes! (an updated “potato” pancake)
Crispy outside, tender inside—try these naturally sweet butternut squash latkes with cinnamon and nutmeg. Perfect for Hanukkah or any time! Gluten-free adaptable.
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Cooking tools:
- Peeler
- Cutting board
- Chef's knife
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Hand mixer
- Spatula
- Skillet
- Cast iron skillet
- Paper towel
- Baking sheet
- Stove
- Tray
- Kitchen scale
- Potato masher
- Saucepan
Ingredients
- 2 pounds butternut squash (will have 5 cups grated )
- 1 large macintosh apple (peeled (left whole))
- 1 medium onion (peeled, can use half chopped leeks )
- 2 tablespoons cornmeal (medium or fine grind)
- 2 large eggs ((I use pasture raised))
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg (freshly grated)
- 1 1/2 teaspoon sugar
- 1/2 teaspoon sea salt
- 1/2 cup flour ((can use gluten free flour blend))
- 1/2 cup neutral oil* ((about 1/3" oil in 14" skillet) )
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