Lacy Squash Latkes (Pancakes)

Preparation time: 10 minutes 

Cook time: 8 minutes 

Level of Difficulty: Easy 

Kashrut Type: Parve 

INGREDIENTS

2 cups (1½ pounds) peeled, seeded, and grated winter squash like butternut, acorn, or pumpkin 

1 large onion, grated and moisture squeezed out 

3 egg whites 

½ cup matzo meal or panko breadcrumbs 

1 teaspoon kosher salt 

½ teaspoon freshly ground black pepper 

Roasted Garlic Aioli (used as a topping or as a dip) 

3 scallions, sliced very thinly 

2 cups extra virgin olive oil 

PREPARATION

1. Preheat oven to 200°F. Line a baking sheet with parchment paper. 

2. In a medium mixing bowl, combine squash, onion, egg whites, matzo meal or panko, salt, pepper, and scallions.  

3. Add extra virgin olive oil to a large frying pan and place over medium-high heat. When the oil starts to shimmer, drop spoonfuls of batter into the pan, making 5 to 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 to 5 minutes more, until brown and golden.  

4. 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°F oven for 5 minutes. Serve warm topped with Roasted Garlic Aioli. 

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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.