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Butternut Squash Latkes with Sriracha Aioli

I will be the first to admit it, the farm kitchen is a little obsessed with latkes aka fritters! All year round I can’t think of anything better than a pan fried savory fritter topped with tangy or spicy sauce. I’m on a bit of a mission to make a fritter with every vegetable we grow! (Except maybe lettuce). I bounce back and forth between calling them fritters and latkes, this butternut squash version has onions which give it a more latke like flavor. I used a food processor the grate the onion and squash, which makes this fairly quick.

Butternut Squash Latkes with Sriracha Aioli

If you need to grate squash, try just peeling and grating the long neck, saving the end with the seeds for stuffing or roasting later. Cut the onion in quarters, and the squash in slabs that will fit into the feed tube of the food processor.

Butternut Squash Latkes with Sriracha Aioli

When everything is shredded, fold the dry ingredients and beaten eggs in. Pan fry in batches. I like to use a cast iron skillet, and organic canola oil. Using a half-cup measuring cup as a scoop yielded nice size latkes. When everything is ready, just whisk together the aioli ingredients. I love sriracha, but if you don’t have it just use your favorite hot sauce.

Butternut Squash Latkes with Sriracha Aioli

Butternut Squash Latkes

4 cups grated butternut squash
1 onion
2 eggs, lightly beaten
1/4 cup all purpose flour (gluten free or whole wheat will work fine)
1 tsp baking powder
1/2 teaspoon salt
canola oil for frying

Sriracha Aioli

1/2 cup mayonnaise
1/2 – 1 tablespoon sriracha hot sauce
1 teaspoon apple cider vinegar or white wine vinegar

Use a food processor or box grater to grate the onion. Strain out any liquid with a mesh strainer, pressing to squeeze out all of the moisture or wrap the onion in a clean towel and squeeze out all of the moisture. Combine the butternut squash, onion, and remaining fritter ingredients in a large bowl. Fold together with a spatula.

Heat a thin layer of canola oil in a large cast iron skillet. Fry the latke mixture in 1/2 cup mounds a few minutes per side until the edges are brown and crispy. Drain on paper towels.

Make the aioli. Whisk the ingredients together in a small bowl. Taste and adjust sriracha or vinegar if necessary.

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