gluten free latkes

Butternut Squash Sweet Potato Latkes

Miriam Szokovski
INN: Al Hamishkal

They’re quite straightforward and hard to mess up. Definitely worth a try.

Type: Dairy Prep Time: 45 minutes Level: Not mentioned

Latkes

1 large onion

2 tablespoons Gefen Olive Oil, plus additional for frying

1/4 teaspoon salt

1 butternut squash

2 Yukon gold potatoes

1 sweet potato

4 eggs

1/2 – 3/4 cup flour

2 tablespoons salt

1/2 cup grated parmesean cheese, if serving at dairy meal

Make the Latkes

Dice and sauté the onion in two tablespoons of olive oil and one quarter teaspoon of salt.

Peel and shred the butternut squash, sweet potatoes and potatoes.

Mix all the ingredients in a large bowl.

Heat olive oil in a non-stick frying pan. Scoop the batter using a one-third cup measuring cup for uniformity. Drop into the hot oil (keep the flame on medium-high). Cook until brown and firm on one side. Flip and cook for one to two more minutes, or until brown, on the second side.

Remove from oil and drain on a paper towel. Repeat until all the batter has been fried. Serve fresh.

From Kosher.com