Latke this! Latkes (also known as fritters or potato pancakes) are served during the eight days of Hanukkah. Traditionally, potatoes and oil are the main ingredients in latkes that get fried in loads of oil. Our lower-calorie, Zero-Point Butternut Squash Latkes, uses shredded butternut squash rather than the traditional carb-loaded, white potatoes. Use a food processor to coarsely shred the butternut squash and save lots of time. Rather than oil for frying the latkes, olive oil cooking spray is used to coat the frying pan. Keep spraying between batches of Zero-Point Butternut Squash Latkes.
Butternut Squash Latkes (Fritters)
Latkes, or potato pancakes, are traditionally served for Hanukkah, the Jewish Festival of Lights. They are normally fried to a golden brown. Our fritter-version substitutes butternut squash rather than white potatoes and cooking spray instead of oil. Each latke has zero points or 40 calories each. These latkes are chock full of vitamin A which is a healthy vision, teeth, skeletal tissue, and skin. Serve with greek yogurt or salsa.
- 5 cups shredded butternut squash
- 1 egg
- 3 egg whites
- 2 shallots, minced
- 1 tbsp garlic, minced
- salt and pepper to taste
- 1-2 tsp curry or tumeric powder, optional
- 1 6 oz. fat-free, plain greek yogurt, optional
In a food processor fitted with the grating attachment coarsely grate the squash. (or spiralize the squash)
In a large bowl, combine squash, eggs, shallots, garlic, salt & pepper (and curry).
Take a large pan and generously coat with olive oil cooking spray.
Scoop about 1/4 cup of the mixture. Flatten gently with a spatula. Continue until pan is full.
Flip each pancake when crispy and flatten again with a spatula.