Pumpkin or Butternut squash Latkes
Latkes is a traditional Jewish dish which is usually served on Hanukkah. Many years ago latkes were prepared with a duck or goose fat. Today, they are usually fried in oil or a mixture of oil and butter.
This year Hanukkah and Thanksgiving are at the same time. On the “Turkey Day” the holiday menu is often presents a pumpkin in side dish, salad or pie. So I thought it could be a wonderful idea to make healthy pumpkin latkes instead of classic potato dish for Chanukah. This could be a new, smart and delicious alternative.
If you (like me) are not a part of Hanukkah celebration you still can enjoy these tasty and crunchy pancakes.
Latkes, rosti or pancakes – we are all alike!
about 16 latkes
- 2 eggs
- 1 lb pumpkin or butternut squash
- 1 small onion
- 3 tbsp flour
- Black pepper
- ½ tsp chili powder
- Pinch of cayenne pepper (optional)
- Olive oil for frying
Grate pumpkin and onion using coarse grater, mandolin greater or a food processor.
Lightly beat the eggs in a large bowl. Stir in the vegetables, flour, salt, pepper, cayenne pepper and chili powder. Stir well and let stand for 7-10 minutes.
Heat the olive oil in a pan. Using a tablespoon (1 tbsp for 1 latke) pour batter on the pan, form a small pancake helping with the spoon and cook on both sides until golden brown and slightly crunchy.
Serve the latkes on a bed of arugula or spring mix salad and/or sprinkle with green onions, chives or parsley or/and with sour cream.
Cook with pleasure and enjoy the world!