These latkes are my new favorites. They are light and gluten free, with a clean and naturally sweet flavor from the butternut squash. Honestly, I think I like these better than the traditional potato latkes.
Makes about 12 Large Latkes
Ingredients
1/2 Butternut squash (about 1.5 lb), peeled and shredded
1 whole onion, shredded
6 eggs
10 oz. Gluten-free rice flour
1 tsp. pepper
2 tsp. salt
1/2-1 cup scallions (depending on your preference)
Canola Oil for frying (about 1.5 cups)
Preparation
1. Using an electric processor, or an old grater if you are brave, shred the butternut squash and onion, alternating between squash and onion.
2. Beat the eggs and add in the salt, pepper and scallions. Mix.
3. Combine the shredded butternut and onion with the eggs. Gently fold in the rice flour and let sit for 10 minutes.
4. In a heavy bottom skillet, Dutch Oven, or even a wok, preheat your oil to 380° over a medium high flame. You can test the heat of the oil by dropping in a bit of batter and see whether it crisps quickly.
5. Using your hands, form the latkes into patties about 2 ½” wide and fry for 3-4 minutes on each side.
Sprinkle with a little more salt and white pepper to taste.
Tips
You can make the batter ahead by a couple of hours, refrigerate, and then fry them when you are ready to eat.
Alternatively, you can fry them ahead of time and then reheat in the oven, frying pan, or air fryer.