I’m super stoked to tell you about these Butternut Squash Latkes, but first we need to discuss this ginormous announcement I’ve been waiting to make!
Before we move onto the fun stuff: due to some techy stuff, there were some posts/emails you may have missed. Make sure to check out the two fabulous posts from earlier in this week:
Over 50 Donuts and Fried Desserts Recipes - the perfect list of links for your Hanukkah menu planning.
Fried Ice Cream - The most delicious thing I ever ate. And it’s easier than you think! The perfect Chanukah treat.
Now. Finally. If you’ve viewing this on the blog, you may have already noticed something different. If you’re viewing this in the feed or via email, you seriously need to click on over and see my gorgeous new site! My phenomenal new logo is the handiwork of Mirel Gold of Oomph Creative. She’s incredibly talented and managed to turn an abstract almost-concept deep in my head into the beautiful logo you see on top of my site. (No, she didn’t pay me for this plug, but I love her work and can’t recommend her more!)
Now let’s talk latkes. Specifically, let’s discuss latkes that combine the two upcoming holidays perfectly! This is actually an old recipe of mine, but I took it out, dusted it off, and completely revamped it just in tome for your holiday celebration! Butternut squash, apples – those are thanksgiving flavors, right? Fry them up in a latke? You have a delightful “thanksgivukkah” recipe!
I did a cooking demo a couple of weeks back, and these latkes were the hit of the evening. As one attendee said “it’s thanksgiving in a latke!”
Butternut Squash and Apple Latkes:
By Miriam Pascal, OvertimeCook.Com
2 medium yellow onions
2 Tablespoons canola oil
2 Tablespoons brown sugar
1 small butternut squash, peeled and cut in chunks
3 apples, peeled and cut in chunks
1 Tablespoon kosher salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 cup sugar
1 1/4 cups flour
Oil, for frying
Saute the onions over a medium-low flame in the oil and brown sugar until golden brown. Remove from flame and set aside to cool a bit.
Meanwhile, shred the butternut squash in the food processor until finely ground – but still some texture. Measure about 6 cups of it and place in a large mixing bowl. (If there’s a little more, that’s fine. If it’s a lot more, reserve it for another use or your proportions will be off.) Shred the apple and add to the bowl, then immediately add the eggs. Stir quickly to coat the apples so they don’t brown.
Add the sauteed onions to the bowl, along with the remaining ingredients. Stir well to combine.
Heat oil in a large frying pan over medium heat.
Add a scoop of the latke mixture, about 1/3 cup, to the hot oil. Do not move it until the bottom has completely set. Fry for a couple of minutes, until golden brown on the bottom. Flip and fry the other side until golden brown.
Remove from pan and place on a serving tray lined with paper towel.
Thanks for stopping by folks! I would love to hear what you think of the new design! Enjoy the latkes, then come back soon – I’ve got another giveaway coming atcha! -Miriam