Butternut Squash Latkes

By Anthony Chiffolo
October 27, 2010
5 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: We created this recipe for our book "Cooking with the Movies: Meals on Reels." It is based upon the German film "Mostly Martha," which portrays life in a German bistro. The film was remade as "No Reservations" in the United States. We served these latkes topped with poached salmon garnished with tartar sauce. It's a unique and delicious taste combination.Anthony Chiffolo

Serves: 12-15

  • 2 large butternut squash
  • 2 onions
  • 2 eggs
  • 1 teaspoon lemon juice
  • 2 1/4 cups flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 tablespoon Cayenne
  • 1/2 cup grapeseed oil
  1. Peel, seed, and grate the squash; strip the onions and grate them also. Transfer the squash and onions to a colander and press out any excess moisture.
  2. In a separate bowl, combine eggs, lemon juice, fl our, cornstarch, garlic powder, salt, and Cayenne; add the squash and onions, and mix well. (If the mixture is too wet, add a bit more flour.)
  3. Heat the grapeseed oil in a large frying pan. Drop a heaping spoonful of the mixture into the oil and press down with a spatula to fl atten. Fry until brown and crispy on the edges, cooking each side for about 3–5 minutes. Drain on paper towels placed on a large platter and keep warm until serving.

More Great Recipes:
Vegetable|Appetizer|Side|Snack|Make Ahead|Serves a Crowd|Vegetarian|Fall