Latke this! Latkes (also known as fritters or potato pancakes) are served during the eight days of the Jewish Festival of Lights, Hanukkah. Traditionally, potatoes and oil are the main ingredients. The potato pancakes then get fried in loads of oil. Our lower-calorie version, Zero-Point Butternut Squash Latkes, uses shredded butternut squash rather than carb-loaded, white potatoes. To make the receipe easier, use a food processor to coarsely shred the butternut squash. You’ll save lots of time. To keep the calories down, use olive oil cooking spray is to coat the frying pan. Keep re-spraying between batches of “frying” our 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 traditionally fried in lots of oil to a crispy, golden brown. Our fritter-version substitutes the main ingredient of latkes, potatoes, with butternut squash and uses olive oil 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 butternut squash, peeled, seeded
- 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 butternut 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.