Welcome to the first ever #latkeweek at the Little Red Kitchen! Are you excited? I sure am! I’ve got 5 days of latke recipes coming to you, concluding with a latke roundup on Saturday from fellow food bloggers.
I love Chanukah, it’s one of my favorite holidays. I don’t know if it is the simplicity of it, the food, the family time, the presents (okay, granted I don’t get like I did when I was a kid!), or the fact that I was born smack in the middle of it!
Oh yeah, did I mention that we are ending #latkeweek on my birthday? Just something to keep in mind. 😉
Not only are week kicking off #latkeweek today but we are also throwing a little Chanukah Blog Party hosted by Leah of Cook Kosher and Miriam of Overtime Cook. It’s traditional on Hanukkah to eat fried treats, most notably donuts and latkes, and we’ve got a fabulous array of Hanukkah themed recipes, treats and crafts from Jewish bloggers all over the world! Scroll down for links to all of the delicious treats and to find out about a giveaway opportunity.
My first recipe today is a special one. I like to think of this as the recipe that kicked off my little cooking competition habit. I entered it into Edible Magazine’s latke recipe contest in honor of the Latke Festival they hold every year. Lo and behold a few weeks later I get an email from the NY Daily News letting me know that I came in second place! Woot woot!
These are more like pancakes than the shredded potato latkes that you are used to, but trust me, you still have a crispy exterior and will love every bite.
Any type of squash will work with this. My most recent version I used acorn because it roasts up quickly, but no matter what you use, make sure you remove any excess moisture by cooking it out on the stove top.
If you are using homemade squash puree, place in a small saucepan and cook out the extra moisture. If you are using frozen, proceed to the next step.
Using a the grating blade on a food processor shred the potatoes and onions.
Place a colander over a large bowl and let drain by pressing down to let some excess moisture out. Drain the liquid, but try to keep the potato starch at the bottom of the bowl.
Place the regular blade back into the food processor and add the potatoes and onions pulsing 3-4 times. Some lumps are okay, but you are looking for loose batter. You may need to do this in batches depending on how large your food processor is.
Transfer the batter to a large mixing bowl and mix in the squash, lour, pepper, salt and baking powder.
Heat a frying pan over medium to medium-high heat. Pour the vegetable oil in the pan until it reaches about 1/4 inch high and heat until slightly smokey or until a small bit of batter dropped in sizzles.
Drop by large spoonfuls into the oil and cook on each side about 4-5 minutes until nicely browned. Flip and cook until browned.
Remove to a platter lined with paper towels and season with a little more salt.