Celebrate the festival of lights with a nutrient-packed twist on the classic potato latke. This gluten-free variety, courtesy of Elana’s Pantry, is sure to be a hit with the entire family.

Butternut Squash Latkes, serves 6


  • 4 cups butternut squash, peeled and grated
  • 1 small onion, peeled and grated
  • 3 eggs, whisked
  • grapeseed oil or olive oil, for frying


  1. In a large bowl make latke batter by mixing together squash, onion and eggs
  2. Use your hands to form batter into 3 inch patties
  3. In a large skillet, heat oil
  4. Fry patties on each side over medium heat until golden brown and crispy
  5. Remove latkes from pan and place on a paper towel lined plate to drain excess oil
  6. Repeat Steps 2-4 until batter is used up
  7. Serve with applesauce, sour cream or yogurt