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Pumpkin or Butternut squash Latkes

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
  • Salt
  • 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.

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pumpkin latkes (5)pumpkin latkes (15)


Cook with pleasure and enjoy the world!


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