I came up with this recipe for a Hanukkah feature I wrote in the 2010 holiday issue of Rockland Magazine.
Of course, the potato latke is de rigueur on any Hanukkah menu, but why not serve latkes with other seasonal ingredients, I wondered? That’s when sweet, delicate butternut squash came to mind… and this recipe was born.
Because the squash is grated raw, the latkes remain light and slightly crunchy. The addition of the pan-roasted cumin seeds bring these lovely morsels an exotic flair, while the sour cream helps to pull the flavors together.
To read the Rockland Magazine Hanukkah feature and for all the recipes click on Lights, candles, latkes! How to throw an unforgettable Hanukkah dinner party
Wine pairing: Pairing latkes with two stunning sparkling wines.
Butternut Squash and Leek Latkes with Pan-Roasted Cumin
makes 36 medium latkes
active time: 40 min
- 1 1/2 tablespoons cumin seeds
- 12 oz (340gr) butternut squash – peeled, seeded and coarsely grated (use medium hand-grater or food processor shredder attachment) (2 3/4 cups)
- 1 medium leek – white and light green parts only, halved, thoroughly washed and cut crosswise in 1/4” slices (1 1/4 cups)
- 2 tablespoons unbleached all-purpose flour
- 3/4 teaspoon sea salt
- freshly ground black pepper to taste
- 2 large eggs – lightly beaten
- olive oil for the pan
- 1/4 cup sour cream
- cilantro leaves as garnish
- Step 1: Heat a small heavy-bottomed frying pan over medium heat. Add the cumin seeds and cook until they turn deep golden and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the seeds. Transfer to a small bowl and set aside.
- Step 2: Place the butternut squash and leek in a medium bowl. Sprinkle with the cumin seeds, flour, salt and pepper. Toss well. Add the eggs and stir until well blended.
- Step 3: Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan, about 1/8″. Using a dessert spoon, drop two teaspoons worth of batter into the hot oil for each latke. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary.
- Cook’s note: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400°F (204ºC) preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.
- Step 4: Place the latkes on a platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 22 comments… read them below or add one }
I’m so glad I saw this today. I have two butternut squashes in my kitchen, and I was feeling uninspired about them. This looks perfect!
They sound terrific. I’ll be making latkes tonight too. Happy Hannukah!
LL
I love the color of these! They look delicious! The beet variation looks yummy too. I have both beets and squash right now :)
beautifully presented looks delicious
Thank you for your comments everyone and wishing you and yours a very happy Hanukkah!
I am loving your blog, it seems I am saving every recipe! This one is no exception, I only recently discovered I like leeks, this sounds wonderful!
I love both of these vegetables! I’m bookmarking this recipe for later as it looks delicious. Beautiful photo, too. :)
V-
We made these tonight for our chanukah celebration. They were a hit – even with the boy and his discriminating palate. Yah!
Hope you and Marc are well. It’s crazy as usual around here.
Love, Michelle and the rest of the gang
Oh Michelle! You made my day… I’m so glad the recipe was a hit – and to have Atticus’s endorsement is quite a feat! Much love and hugs to the whole family and Happy Hanukkah, Chanukah, Hannukah!
Woo for another non-potato latke recipe! I’m determined not to make one potato latke this year & this is some welcome inspiration.
yup, agree these would go very nicely with a sparkling white wine… they look delicious, light and crispy :)
Oh, it is a bit chilly outside today, and these sound like something I want to make for lunch…beautiful as always, Viviane.
I love the color and texture of these latkes! The sweet potato and sage latkes that I posted were delicious and a nice change of pace, but I’ll definitely have to try yours. Happy Hanukkah!
Wow, these are gorgeous! I love how you used leeks and squash instead of potato. They must taste delicious! And the cumin is the perfect touch. Congrats on top 9!!
Baking Barrister, Jenny, Debi, Priscilla & Trish, Thank you So much for stopping by and for your wonderful comments!
You have no idea how excited I am about this recipe! The flavours are so wonderful, exciting and refreshing! This is one of those recipes that I find and can’t believe I ever lived without! If it wern’t 5 pm I run to the stor and buy some leeks! This is tomorow nights dinner and it can’t come soon enough!
Thanks for sharing!
These are so beautiful! I’ve never made latkes before but I’m going to be trying this recipe. Love all the ingredients and what a gorgeous photo.
I absolutely love the idea of the recipe and would like to make it for my parents-in-law over Christmas. They are strict vegetarians and averse to eating eggs – is there something that I could substitute instead as a binding agent?
Now that looks delicious Viviane! I can’t wait to try this recipe. Great photo! I will check out your feature in the Rockland Magazine!
Outstanding twist – cumin and butternut squash are a powerful combination…what an explosion of flavor. Added to my Christmakkah party menu.
Thank you so much Nova! Wishing you a delicious “Christmakkah”!
These are so pretty! I love that you used squash and I love that pop of color the leeks add!
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