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Dairy
Medium
40 Minutes
Diets 
Move over potatoes, Delicata Squash latkes are the lower-carb latke you’ll enjoy this year! They are crispy and delicious, and the parsnip yogurt dipping sauce just takes them to the next level! We have an incredibly talented lineup of chefs bringing you their very best fried Chanukah recipes. Follow along as we bring you new recipes and videos to enjoy and make with your family and friends. To watch Sruly’s takeover, click HERE!
1 (2-and-1/2-pound) delicata squash (peeled, seeded, and cut into large chunks)
1 medium onion (trimmed, peeled, and quartered)
2 large eggs
1/3 cup all-purpose flour
1 teaspoon Tuscanini Fine Sea Salt
1/4 cup Gefen Extra-Virgin Olive Oil, divided, plus extra for drizzling
2 medium parsnips (about 1 pound), trimmed and scrubbed
1 cup Gefen Olive Oil
1/4 cup Heaven and Earth Lemon Juice
1 cup plain nonfat Greek yogurt
1/4 cup maple syrup
Using a food processor fitted with a shredding disc, grate the delicata squash and onion.
Transfer the shredded vegetables to a large bowl. Use a clean tea towel or paper towels to remove some of the moisture from the shredded vegetables.
Add the eggs and mix well. Sprinkle evenly with the flour and salt and mix well.
Heat a large pan and, once heated, add olive oil for frying. Drop in one large spoon of the mixture per latke and flatten slightly.
Let fry for five minutes on medium-high heat. Carefully flip the latkes with a spatula and cook for another five minutes. Make sure the latkes are cooked through and browned on both sides.
Sprinkle chives on top of the parsnip dipping sauce and serve together!
In a chef’s pan or large, heavy-bottomed skillet set over medium-high heat, warm the oil. Add the sliced parsnip and slowly add the maple syrup, stirring and turning occasionally, until the parsnip softens and starts to caramelize, about 10 minutes.
Add the lemon juice, sprinkle with the salt, and continue to cook. Stir frequently, until the syrup melts and the parsnip browns, about three to five minutes more.
Remove from the heat and puree together with the yogurt. Let cool before serving.
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