Butternut Squash Latkes are a veggie filled alternative to the classic. Using minimal oil, they are a great way to enjoy latkes and stay on plan, too!
I’m so excited about these butternut squash latkes.
I’ve seen sweet potato latkes before, but on the 21 Day Fix, sweet potatoes are a yellow.
And so I had a thought. If sweet potato works, would butternut squash? I mean- they taste practically the same. But butternut squash is a GREEN!
It freaking worked.
I used my Paderno to shred the butternut squash and then I added some diced onion, garlic, salt, pepper and egg.
I used the smallest amount of olive oil, along with cooking spray to fry them and WOW.
Amazing butternut squash latkes.
Even better? I topped them with a little Greek yogurt. Yuuuuuum.
What do I need to make Butternut Squash Latkes?
- 2 cups of butternut squash
- 2 eggs
- 2 Tbsp diced onion
- 2 garlic cloves
- sprinkle of salt and pepper
- 1 tsp olive oil
- olive oil cooking spray
What if I don’t have a Paderno?
That’s ok! You can chop your butternut squash into smaller pieces and use your food processor to shred, or use a good old box grater.
What else can I make with butternut squash?
Try one of these favorites-
Here’s the printable recipe for Butternut Squash Latkes, enjoy!
Butternut Squash Latkes
- 2 cups butternut squash shredded or spiralized
- 2 eggs beaten
- 2 tablespoons diced onion
- 2 cloves garlic minced
- Sprinkle salt and pepper
- 1 teaspoon olive oil
- Olive oil cooking spray
- In a large bowl, mix together squash, eggs, onion, garlic, salt and pepper.
- Coat a a large nonstick pan with cooking spray, then heat over medium-low heat. When it gets hot, add a half teaspoon of olive oil and swirl around the pan.
- Gently add about 1/3 cup of the squash mixture to the pan, lightly pressing down with a fork. Add two more to the pan and cook until golden on the bottom (about three minutes). Flip. Use the spatula to press down and flatten. Cook about 3 more minutes or until golden.
- Remove from pan and repeat with the remaining squash mixture.
- Serve warm. Great topped with Greek yogurt!