Butternut Squash Latkes

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Ingredients
Instructions
Nutrition

I love a crispy latke as much as the next person. But unlike most, I don’t eat potatoes and so the traditional fried latke is not on the menu for me. That’s why I created this incredible low-carb latke recipe made with butternut squash.

Why Do We Eat Latkes on Hanukkah?

Hanukkah is referred to as the Festival of Lights. During this holiday we celebrate an incident of divine intervention that occurred long ago. The Hanukkah miracle involved a tiny flask of pure olive oil that lasted for 8 days, until new oil could be retrieved. In honor, we fry foods in oil on Hanukkah. The tradition for Ashkenazi Jews is to fry latkes.

What are Latkes?

Traditional latkes are a fried potato pancake, that may contain wheat flour, or gluten. My healthy Butternut Squash Latkes recipe is potato-free and gluten-free making it perfect for those on low-carb and gluten-free diets.

Low-Carb Latkes

Below is my 4-ingredient recipe for Butternut Squash Latkes. I created it in 2002, shortly after I went on the Specific Carbohydrate Diet. This diet heals the gut by eliminating certain starchy foods.

This gluten-free latke recipe is one of my all time favorite dishes. Butternut Squash Latkes have a hint of sweetness when they’re fried to a crisp. What could be better?!

Ingredients
Serves:
12latkes
Print Recipe
Instructions
  1. In a large bowl combine squash, onion, eggs, and salt
  2. In a 9 inch skillet heat oil
  3. Scoop large tablespoonfuls of batter onto skillet
  4. Fry patties on each side over medium heat until browned and crispy
  5. Transfer latkes to a paper towel lined plate
  6. Repeat process with remaining batter
  7. Serve with applesauce and sour cream or yogurt

Gluten-Free Hanukkah Recipes

Every year at Hanukkah I make the boys Homemade Apple Sauce to serve over their latkes. Here’s that recipe and more easy gluten-free Hanukkah recipes for you!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

75 responses to “Butternut Squash Latkes”

  1. Elana I have a question for youI love your recipes and I want to purchase one of your books. I have nerds disease and I am vegetarian. I am having serious gut problems. Which book would you recommend me to start with?

  2. I stumbled across this recipe as I was looking to see if anyone had ever substituted butternut squash in place of potatoes to make potato kugel. After reading the success of this recipe, I did substitute the butternut squash in my own kugel recipe (making it grain free). The success was remarkable! Tasted and looked almost identical to the real thing. Thank you!

  3. My latkes fell apart, but I used matzoh meal to bind them. I did not follow your recipe completely, I’m too blame.
    The ones I salvaged were delicious. Yum Yum

  4. Do you think this would also work with fresh pumpkin? We still have some pumpkins from our garden and I am looking for something to do with them. Thanks

    • This recipe did not work at all. I was suspicious to begin with wondering how butternut squash onions and some eggs could actually make a batter. Perhaps I did something wrong? The mix did not hold together at all.

      • Charlene, thanks for your comment. This is a traditional latke recipe in which eggs are the binder. The batter is very loose and the latkes come together perfectly while cooking :-)

  5. Don’t forget to drain the excess liquid from the onions before putting it into the squash… otherwise the latkes end up steamed, not fried & crispy.

    Joni

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