Lacy Squash Latkes
Potatoes get all the attention every Hanukkah, but there are many other options. Any hard winter squash will work in this recipe: pumpkin, acorn, or butternut for some extra nutrients and less carbs.
Looking for a non-dairy topping? Look no further—dollop roasted garlic aioli on the latkes, or serve it as a dip.
Makes 24 small latkes
- 2 cups (1 1/2 pounds) peeled, seeded, and grated winter squash like butternut, acorn, or pumpkin
- 1 large onion, grated and moisture squeezed out
- 3 egg whites
- 1/2 cup matzo meal or panko bread crumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 scallions, sliced very thinly
- 2 cups extra-virgin olive oil, such as Colavita
- Roasted garlic aioli (recipe follows)
Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine squash, onion, egg whites, matzo meal or panko, salt, pepper, and scallions.
Add oil to a large frying pan and place over medium-high heat. Once oil starts to shimmer, drop spoonfuls of batter into the pan, making 5–6 latkes at a time. Flatten out the latke with the back of a spoon and fry for 3 minutes until golden. Flip the latke and fry for 3–5 minutes more, until brown and golden.
Transfer browned latkes to prepared baking sheet and keep warm in the oven while you make the rest of the latkes.
To make latkes in advance, cool and store in a covered container in the refrigerator for up to 2 days. When ready to serve, place on a parchment lined baking sheet and bake in a 350-degree oven for 5 minutes. Serve warm topped with roasted garlic aioli.
Roasted Garlic Aioli
Use a good quality homemade or store-bought mayo made with extra virgin olive oil. Serve immediately or store in a covered container in the refrigerator for up to three days.
Makes 1 cup
- 1 head of garlic
- 1 tablespoon extra virgin olive oil
- 1/2 cup extra virgin olive oil mayonnaise
- Zest of 1 lemon
- Dash of hot sauce
- 1 teaspoon lemon juice (optional)
Preheat oven to 375 degrees F.
Slice 1/4 inch off the top of a head of garlic, exposing the tops of the cloves inside. Drizzle cut garlic with oil, and wrap in foil. Roast at 375 degrees F for 35–45 minutes, or until the garlic is lightly browned, soft, and very fragrant. Remove from oven and cool slightly.
Squeeze roasted garlic from bulb into a medium-size bowl and mash with a fork until it becomes a paste. Combine garlic with mayonnaise, lemon zest, and hot sauce to create a fairly smooth dip. If you want a thinner dip, mix in lemon juice. Serve with lacy squash latkes.
Recipes courtesy of JamieGeller.com