Butternut Squash Latkes With Caramelized Fennel Jam

Butternut Squash Latkes with Caramelized Fennel Jam
Miri Rotkovitz
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 24 - 30; Serves 6 to 8
Ratings (5)

Whether you’re looking for a potato latke alternative for Hanukkah, or want a seasonal fall or winter side, these Butternut Squash Latkes with caramelized fennel jam fit the bill. Unlike potato pancakes, which are best when fried in a skillet, these actually benefit from a stint in the oven instead. Not only are they tastier (they tend to burn or fall apart when skillet fried), they’re also simpler to prepare — and the entire batch is ready to serve at once.

Have leftover fennel? Use it as a sandwich condiment! Think cheddar and apple grilled cheese, or grilled chicken and arugula wrap.

What You'll Need

  • For the Butternut Squash Latkes:
  • 1 (2 1/2 pound) butternut squash (peeled, seeded and cut into large chunks)
  • 1 medium onion (trimmed, peeled and quartered)
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/4 cup extra virgin olive oil (divided, plus extra for drizzling)
  • For the Fennel Jam:
  • 1/4 cup extra virgin olive oil
  • 1 pound fennel (about 2 medium bulbs, trimmed and thinly sliced)
  • 1/4 cup orange juice
  • 2 tablespoons brown sugar
  • Sea salt to taste
  • Black pepper to taste (freshly ground)

How to Make It

First, Make the Caramelized Fennel Jam:

  1. In a chef’s pan or large, heavy-bottomed skillet set over medium high heat, warm the oil. Add the sliced fennel, stirring and turning occasionally, until the fennel softens and starts to caramelize, about 10 minutes.
  2. Add the orange juice, sprinkle with the brown sugar, and continue to cook. Stir frequently, until the sugar melts and the fennel browns, about 3 to 5 minutes more.
  1. Remove from the heat and season to taste with the sea salt and black pepper. Transfer to a serving bowl and set aside.

Make the Latkes:

  1. Preheat the oven to 425 F. Line two large, rimmed baking sheets. Set aside.
  2. Using a box grater or a food processor fitted with a shredding disc, grate the butternut squash and onion.
  3. Transfer the shredded vegetables to a large bowl. Use a clean tea towel or paper towels to remove some of the moisture from the shredded vegetables.
  4. Add the eggs and mix well. Sprinkle evenly with the flour, salt, and herbs (if using), and mix well.
  5. Drizzle 2 tablespoons of olive oil on each of the parchment lined baking sheets. Use a pastry brush or the back of a spoon to spread the oil evenly over the surface of each sheet. Using a 1/4 cup measure or soup spoon, scoop up the batter and drop onto the baking sheets. Flatten the latkes slightly.
  6. Slide the baking sheets into the oven and cook for 15 minutes, or until the undersides and edges begin to brown.
  7. Remove from the oven, carefully flip the latkes with a spatula, and bake for 10 to 12 minutes more, or until the latkes are cooked through and browned on both sides.
  8. Serve hot with the caramelized fennel jam.
Nutritional Guidelines (per serving)
Calories 263
Total Fat 18 g
Saturated Fat 3 g
Unsaturated Fat 12 g
Cholesterol 113 mg
Sodium 580 mg
Carbohydrates 20 g
Dietary Fiber 3 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)