In Jewish cooking, latkes are delicious pan-fried pancakes made of grated white potatoes and onions, with matzo meal used as a binder. I generally wait for fall and winter to make latkes, but when we received a butternut squash in our farm basket in late summer, I had a hankering to sweeten up my usual latke recipe. I found the recipe in “Bi-Rite Market’s Eat Good Food” and adapted it for a low-FODMAP diet.
Butternut Squash Latkes
- 1/2 cup avocado oil or extra-virgin olive oil
- 4-5 green onions thinly chopped
- 1 tbsp Kosher salt plus 1/2 tsp
- 1 1/4 tsp freshly ground black pepper
- 1 1/2 lb russet potatoes about 2 large
- 1 1/2 lb butternut squash about 1 small or 1/2 medium
- 4 large eggs
- 1 cup almond flour
- Preheat oven to 350 degrees F. Have two rimmed baking sheets ready to transfer the fried latkes into the hot oven.
- Heat 1 tablespoon of the oil on medium-high heat in a large skillet; add green onions, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir frequently, cooking until the onions are softened, about 5 minutes. remove the onions from the heat.
- Peel and grate the potatoes and squash. Combine thoroughly in a large bowl with the cooked green onion, eggs, and almond flour, 1 tablespoon of salt, and 1 teaspoon of black pepper.
- Brush more oil on the large skillet over medium-high heat. Use a 1/3 cup dry measure to scoop mounds of the mixture onto the pan. Use the back of the cup to flatten the mixture to a disk, about 4 inches round. Repeat to fill the skillet (approximately 4 latkes per round) and flip once the first side is golden brown, about 3 minutes. Keep the latkes on the skillet for another 3 minutes, and then transfer them to a baking sheet. Brush the skillet with more oil between rounds.
- Once you've fried all the latkes and placed them all on the baking sheets, place the sheets in the hot oven about 15 minutes. Serve hot with a scoop of applesauce or sour cream. Enjoy!