FYI.

This story is over 5 years old.

Butternut Squash and Potato Latkes Recipe

These ultra-crispy butternut squash and potato latkes will make you want to make them 365 days out of the year.
gorgonzola-maple-latkes-recipe
Photo by Farideh Sadeghin

Servings: 16
Prep time: 15 minutes
Total time: 40 minutes

Ingredients

1 ½ pounds|680 grams butternut squash
1 ½ pounds|680 grams potatoes
½ medium yellow onion
2 tablespoons all-purpose flour
3 tablespoons Matzo Meal or dried breadcrumbs, finely ground
1 tablespoons kosher salt, plus more for seasoning
1 tablespoon freshly ground black pepper
3-4 large eggs
3 cups|710 ml schmaltz, olive oil, or vegetable oil
8 ounces|227 grams gorgonzola dolce, softened
maple syrup, to taste

Directions

  1. Heat the oven to 350°F.
  2. Peel butternut squash, potato, and onion; grate finely, using a box grater. Place grated vegetables in a large bowl with flour, matzo meal, salt, pepper, and eggs and mix well without kneading.
  3. Heat schmaltz in frying pan until shimmering. Form 2-inch patties with the mixture and fry in oil until golden on first side. If patties are too dry to hold shape, add 1 more egg. Turn to second side and fry until golden.
  4. Season after frying with salt and place on a sheet pan. Repeat until all patties are made.
  5. Bake at 350°F for 12 minutes.
  6. Add ½ ounce gorgonzola dolce to top each latke, then melt for 2 minutes in the oven. Serve immediately drizzled with maple syrup.

From Latkes Don't Always Have To Be Made Out of Potatoes

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.