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.
- 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)
First, Make the Caramelized Fennel Jam:
- 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.
- 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.
- 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:
- Preheat the oven to 425 F. Line two large, rimmed baking sheets. Set aside.
- Using a box grater or a food processor fitted with a shredding disc, grate the butternut squash and onion.
- 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.
- Add the eggs and mix well. Sprinkle evenly with the flour, salt, and herbs (if using), and mix well.
- 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.
- Slide the baking sheets into the oven and cook for 15 minutes, or until the undersides and edges begin to brown.
- 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.
- Serve hot with the caramelized fennel jam.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||3 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||3 g|