Kabocha Squash Zucchini Latkes
Kabocha Squash Zucchini Latkes
We are big fans of potato latkes, but I also wanted to make a veggie version so we could indulge all 8 nights of Hanukkah! Kabocha squash (the round squash with dark green skin) is kind of magic - it is starchy like a sweet potato so holds together well. You can also substitute with butternut squash if you can’t find kabocha squash. This will make about 8 latkes.
Prep Time: 20 minutes Cook time: 15 minutes
Ingredients:
1 medium zucchini, shredded and squeezed of as much moisture as possible
1 1/2 cups of shredded kabocha squash - about 1/2 of a small kabosha squash (peel and use a box grater)
2 eggs
1/4 cup blanched almond flour or oat flour
1 tsp each of onion powder, thyme, parsley and sea salt
1/4 cup chopped cilantro, optional
1-2 cups of avocado oil (or canola oil)
Directions:
In a large bowl, place the shredded and squeezed zucchini and kabocha squash and mix together.
Beat in the 2 eggs and add in the spices. Mix in the almond or oat flour and stir well.
In a large stainless steel fry pan heat 1 cup of oil over medium-high heat l until it is shimmering (not smoking) and then using a 1/4 measuring cup or large spoon, place the latke batter into the pan. I put 4 in the pan and try not to crowd them. I use a large spoon and tuck in any stray pieces to maintain my latke shape - the batter may feel loose, but tucking the edges in works and it holds together while frying.
Cook for approximately 4 minutes until you see the edges have browned. I go between medium and medium-high heat, usually closer to medium-high. Flip over and cook for an additional 4 minutes. Place on a plate lined with paper towels to absorb of the oil.
If more oil in the pan is needed, add more oil and cook the remaining latkes. If using almond flour and there are burned bits (almond flour burns fairly easily) I scoop those out with a spoon before continuing.
Eat immediately with sour cream or yogurt and applesauce! These can also be stored in the refrigerator for 2-3 days and then reheated in a 325 degree oven for about 10-12 minutes.