Butternut Squash Latkes

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

This unique take on latkes is refreshing while maintaining the crispy, salty goodness of the traditional potato variety. Using almond flour instead of matzah meal and green onions instead of yellow helps to keep the recipe low-FODMAP. We served our latkes with unsweetened applesauce; they'd be amazing paired with sour cream, smoked fish, or beef brisket, too.
Prep Time15 mins
Cook Time35 mins
Course: Breakfast, Side Dish
Cuisine: American, Jewish
Keyword: butternut squash, dairy-free, gluten-free, latkes, pancake, potato, sugar-free, wheat-free, Whole Life Challenge
Servings: 4
Calories: 345kcal
Author: planfulcook


  • 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!


The original recipe in “Bi-Rite Market’s Eat Good Food” included 1/3 cup chopped fresh parsley, 1/4 cup chopped fresh sage, and 1 tablespoon chopped fresh marjoram. To keep this recipe as simple as possible, we omitted all three. Next time I make this recipe, I’m going to add them back in. 
Instead of pouring oil into the pan between rounds, I brushed oil onto the hot skillet surface. The latkes were still crispy, and a lot fewer calories from excess oil!

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