- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Medium
5 Minutes
Diets 
Instead of making sweet potato pie for Thanksgiving, and potato latkes for Chanukah, try these sweet potato butternut squash latkes. You’ll get the flavors of Thanksgiving but the crispy fried texture of Chanukah. If you’ve never made latkes before, don’t feel intimidated. They’re quite straightforward and hard to mess up. Definitely worth a try. Two tips for latke-making: 1. Stick a small piece of carrot in the oil. The carrot absorbs the burnt taste the oil sometimes gets. When the carrot looks dark and shriveled, take it out and replace with a new one. 2. To make the latkes a uniform size, use a 1/3-cup measuring cup to scoop up the batter.
1 large onion
2 tablespoons Gefen Olive Oil, plus additional for frying
1/4 teaspoon salt
1 butternut squash
2 Yukon gold potatoes
1 sweet potato
4 eggs
1/2 – 3/4 cup flour
2 tablespoons salt
1/2 cup grated parmesean cheese, if serving at dairy meal
Dice and sauté the onion in two tablespoons of olive oil and one quarter teaspoon of salt.
Peel and shred the butternut squash, sweet potatoes and potatoes.
Mix all the ingredients in a large bowl.
Heat olive oil in a non-stick frying pan. Scoop the batter using a one-third cup measuring cup for uniformity. Drop into the hot oil (keep the flame on medium-high). Cook until brown and firm on one side. Flip and cook for one to two more minutes, or until brown, on the second side.
Remove from oil and drain on a paper towel. Repeat until all the batter has been fried. Serve fresh.
Reprinted from chabad.org, the Judaism website. Miriam Szokovski is the author of historical novel Exiled Down Under and a member of the Chabad.org editorial team. She enjoys tinkering with recipes and teaches cooking classes to young children. Miriam shares her love of cooking, baking and food photography on Chabad.org’s food blog and in the N’shei Chabad Newsletter.
How Would You
Rate this recipe?
Please log in to rate
questions? So I am going to make these butternut latkes for hanakah, I am not sure if i cook the butternut squash and potaoes first before i patty them and fry them. Can you please give me a little help. the recipe just says peel and patty. I am going to be making 100 of these I want them to turn out right.
Hi- it seems as though you would shred the butternut squash and the potatoes raw and then fry them.
I made these latkes for Chanukah. They turned out really well, but I had to add another egg and about an extra cup of flour because it wasn’t binding together right. Results may vary based on the size of your butternut squash, sweet potato, and potatoes.
Better than anticipated! Recommended! I was at a Chanukah party this year and I did not like the flavor of thew sweet potato latkes. Something was just…off! SO, when I saw the combination of vegetables in the recipe above, it sounded like a good one to try. Well, friends, it did not disappoint. While Potato latkes will likely always be my favorite, there were delicious! I can’t say I minded the exact measurements. I Used most of a very small butternut squash, a sweet potato, and I did happen to have Yukons in the house so I used two, as the recipe called for. Enjoy!