Butternut Squash Latkes (H. G.)

"From hungry-girl.com... optional toppings include fat-free sour cream and chopped scallions, unsweetened applesauce and cinnamon. I used two medium-sized squashes, and that gave me about six cups of shreds, so I doubled the recipe and got 28 latkes. They didn't stick together very well, though, so I'd suggest adding a bit more egg substitute."
 
Download
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Rachel W. photo by Rachel W.
photo by Rachel W. photo by Rachel W.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
30mins
Ingredients:
6
Yields:
12 latkes
Serves:
4
Advertisement

ingredients

  • 3 cups butternut squash, shredded (a cheese grater works well)
  • 12 cup onion, shredded
  • 14 cup egg substitute
  • 2 tablespoons whole wheat flour
  • 12 teaspoon salt
  • olive oil nonstick cooking spray
Advertisement

directions

  • Place a large baking sheet in the oven, and preheat oven to 450 degrees.
  • Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible.
  • In a large mixing bowl, combine squash, onion, egg substitute, flour, and salt. Mix well.
  • Using oven mitts or kitchen towels, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of olive oil spray.
  • Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide.
  • Carefully (remember, it's hot!) return pan to the oven and bake for 8 minutes.
  • Using oven mitts or kitchen towels, carefully remove sheet. Coat the top of the latkes with another 3-second spray of olive oil spray. Gently flip with a spatula.
  • Return to the oven and bake for approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These were SO wonderful! I also used 1/4 cup whole wheat flour and two whole eggs. I like using a potato ricer to squeeze all the liquid out rather than paper towels. Never tried latkes in the oven before and really liked these.
     
  2. These were wonderful. We love latkes, but usually have a really tough time getting them to be crispy when we're not frying them. I used a small squash, 2 whole eggs, and about an extra tbsp. of flour. They stayed together well and had great flavor. I only got about 9, but I tend to make mine big! One we will use again.
     
Advertisement

RECIPE SUBMITTED BY

<img src="http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg"> <img src="http://www.recipezaar.com/members/home/1956/L%5B1%5D.F-stickJPEG.jpg"> <img src="http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg"> <img src="http://i7.photobucket.com/albums/y254/Missymop/jollyjumbucks.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/BreakfastanytimeSTCK.jpg"> <img src="http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/LiteLowSTKR.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/EZSTKR.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/PropitUpSTKR.jpg"> <img src="http://www.recipezaar.com/members/home/1956/saladsticker.jpg"> <img src="http://img.villagephotos.com/p/2003-11/484938/StickiefruitsVeggies.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/PhotoswapSTKR.jpg"> I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. I do love to bake, though, and I'm able to do that for others right now, which is nice. I also keep kosher; that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that. Kitchen gadgets are a horrible weakness of mine ... it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes