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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.
Photo by Farideh Sadeghin

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


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


  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

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