Acorn Squash Latkes
Source: Elianna Friedman, Bay Leaf Kitchen
This year, Hanukkah overlaps with Thanksgiving, a rare occurence that is not expected to happen again for another 70,000+ years. In honor of “Thanksgivukkah,” I was inspired to adapt my mother’s World’s Best Latkes recipe to include winter squash, since squash and potatoes make the perfect combination. After testing a few different varieties, I found that acorn squash held its flavor and texture the best. If you scale the recipe up, be sure to make each batch one at time, so your potatoes don’t turn brown from oxidation.
3 tablespoons flour
1 tablespoon Kosher salt
1 dash freshly grated pepper
2 large eggs
1 acorn squash, peeled and grated (approximately 1 cup)
3 medium potatoes (Russets work well), grated
1 large yellow onion, grated
1. Open your kitchen windows, so that your house doesn’t stink up when you begin to fry.
2. Mix the flour, salt, and pepper in a small bowl. Crack the eggs in another bowl and whisk with a fork.
3. Peel the acorn squash and grate the flesh in a food processor. Next, quarter the potatoes and onions, then also grate them together in food processor. Add the flour mixture and eggs to the grated mixture and mix well. From this step forward, it is important to move quickly so that the potatoes don’t turn brown from oxidation.
4. Add some vegetable oil to a frying pan and set on medium heat. When the oil is hot, drop the mixture by spoonfuls into the pan, turning when brown on one side, then brown the other side. Transfer to paper towels or paper bags to drain the oil (paper bags work well when working in bulk).
5. Serve immediately with apple sauce or sour cream. Acorn Squash Latkes can also be frozen in single layers separated by wax paper after they have cooled. To reheat, preheat the oven to 375˚F for 10 minutes and cook until the latkes sizzle.