These Butternut Latkes with Apple Butter are a nice alternative to traditional potato latkes for Chanukah. The Apple Butter, similar to applesauce, is a perfect pairing with the savory Butternut Latkes.
- Cook Time
- Prep Time
- 12 pattiesServings
- 1 medium butternut squash, peeled and grated (4 cups grated)
- 1 medium yellow onion, grated
- 3 eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon curry powder
- 1⁄4 teaspoon pepper
- 6 tablespoons vegetable oil
- Chopped chives, for garnish
- 6 medium sweet red apples, peeled, cored, and diced
- 1⁄2 cup apple cider or apple juice
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar
- 1⁄2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon vanilla extract
- Pinch of salt
1. Grate the squash and onion in a food processor and place the mixture in a cheesecloth to squeeze out any excess liquid from the shreds. Then combine it with the lightly beaten eggs.
2. Add the flour, salt, pepper, and curry to the squash and stir to combine.
3. Place the vegetable oil in a large pan and heat on medium. Before cooking the latkes, test out a small spoonful to make sure the oil is hot enough. You want the oil to sizzle and bubble when the batter hits it. If the oil is smoking, it is way too hot!
3. Scoop 2 tablespoons of the squash batter at a time into the hot oil and cook 4 minutes on each side.
4. Remove the latkes from the pan and place on cooling rack with paper towel underneath to catch the cooking oil. You can also place your latkes directly on paper towels to soak up the oil, but the bottoms of the latkes might get a little soggy.
5. Place the diced apples and apple cider in a large pot and simmer on medium-low heat for 30 minutes.
6. Use a hand blender to puree the cooked apples, then add the rest of the ingredients and stir to combine.
7. Place the apple mixture back on the stove and simmer over medium-low heat for 45 minutes, stirring occasionally. Once there is no juice left in the pot, the apple butter is ready!
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2014 Subscribe Now