Delicata Latkes

I love latkes. They are such a versatile way to use root vegetables, you can even use combinations of different roots. Since I'm steadily cooking down my cache of winter squashes, I thought I'd try out squash latkes. Added bonus, served alongside Morningstar "bacon," they are still kosher

Delicata Latkes
Serves 2-3

Half a medium delicata squash
2 eggs
2 cloves garlic
2 Tablespoons Whole Wheat Flour
salt and pepper

Warm the oven to 250 to serve as a holding spot for finished latkes. Peel the squash, remove the seeds and cut the delicata into slices you can put into the food processor. Shred the squash. Move the shredded squash into a large bowl, mix in two cloves crushed garlic, add a generous shaking of salt and grinds of pepper and crack the two eggs into the bowl. Mix it all together. Add flour to bind the egg to the mixture. The mixture should hold together, you don't want it runny.


Spoon the latke mix on to a frying pan at medium heat - i used cast iron, but this was a bit too hot as you can see from the blackened marks on my latkes. You want to form patties that are 2-3 inches in diameter. Place four, wait 3 minutes, then flip them for another 3. Put cooked patties in the oven to keep warm while you cook the remainder. This recipe made 8.