Description
These 4 ingredient latkes without potatoes are nice and crispy with a slightly sweet and savory flavor.
Ingredients
Scale
- 4 cups grated butternut squash
- 1/4 cup diced shallots, red onion or thinly sliced scallions
- 1/2 teaspoon sea salt
- 4 pastured eggs
- 1/4 cup extra virgin olive oil for frying, more if needed
Optional Spices
- 2 Tablespoons chopped fresh sage
- 1/2 teaspoon turmeric
Yogurt Tahini Sauce
Instructions
- Grate the butternut squash in a food processor or hand grater. (See above for directions and photos.)
- In a large bowl, beat the eggs with the shallots and salt.
- Add the butternut squash. Mix until the squash is covered with the egg and evenly combined.
- Heat a large saute pan on medium heat with a few tablespoons of extra virgin olive oil. You want the pan to be covered in a thin layer of oil.
- Once the oil is hot, use a 1/4 cup measure and scoop the latke mixture into the frying pan.
- Pat down gently to spread evenly. Repeat with 3 more measures to fit 4 latkes in the pan.
- Cook on medium/low for 4-5 minutes until the outer edges look slightly browned.
- Flip and repeat with the remaining batter in batches. Mix to be sure the squash is covered with the egg. You’ll get 12 latkes.
- Drain latkes on a paper towel to absorb any oil.
- Serve with Yogurt Tahini or apple sauce or both.
Yogurt Tahini Sauce
- Using a fork, mix together yogurt, tahini, lemon juice, garlic, and salt in a medium bowl until combined.
- Taste and serve.
- The sauce will keep in the refrigerator for 5 days.
Notes
Nutrition information is without the Tahini Yogurt Sauce
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetable, Side Dish, Breakfast, Lunch
- Method: Saute
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free, Low Carb, AIP, Whole30