So Hanukkah happens to fall in the middle of finals season, so I haven’t been able to attend any of the exciting Hanukkah events Miami has to offer yet…
I’ve been feeling a little out of the holiday spirit, so I decided to take a study break and make my own!
I did not have enough butternut squash to make this Butternut Squash and Sage Latkes recipe, so I decided to modify the recipe based on what I had at home (wasn’t going to waste time to get ingredients I didn’t already have).
Lots of latkes, lets all eat ’em up!
- 1 1/2 cup of spiralized butternut squash noodles (I bought these fresh from the grocery store).
- 1 1/2 cup of tricolored mini potatoes (or any potatoes you have at home), peeled
- 1/2 large onion, peeled
- 1/2 cup of potato starch (or corn starch)
- 3 tablespoons of fresh sage (finely cut)
- salt and pepper to taste
- 2 eggs (lightly beaten)
- Your favorite frying oil (I used avocado oil)
- Squeeze the squash and potatoes in paper towels to remove extra water. Shred potatoes and onion in a food processor.
- Cut spiralized butternut squash noodles into small pieces. Add shredded potatoes and onions, as well as the sage, salt and pepper. Stir to mix. Then add the eggs.
- Heat just enough oil to coat a frying pan over medium-high heat. Form little pancakes with your hands and cook in batches to not overcrowd the pan. Cook for 3 to 5 minutes per side or until golden brown. Remove from the pan, and set aside on paper towels.
- I put a poached egg on top of mine for a savory version, but for a sweet version, I plan on topping it with Fage (2% Greek Yogurt) and caramelized apples!
- This recipe turned out delicious playing around with ingredients I already had, feel free to adjust this recipe based on the veggies/potatoes you have at home and let me know how it turns out!
- If you try this recipe, please tag me @ahavabite so I can see your creations!