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Butternut, cranberry and ginger latkes


These are a deliciously different mixture of butternut squash, cranberries and ginger.

The key for crunchy latkes is to really squeeze the water out from the onions and potatoes, so do not rush that stage. 

Explore Kosher food for Chanukah at Sainsbury’s

Roughly grate the butternut squash and potatoes using a large grater or food processor’s large hole grater disc. Put the potatoes in a bowl of cold water to avoid them discolouring while you prepare the rest of the ingredients.

Finely grate the onion with the small hole grater disc, or a fine grater. l Mix the eggs, ginger, breadcrumbs, potato flour, salt and pepper in a large bowl.

Drain the potatoes and mix with the onions. Place the mixture on a clean cloth or thick kitchen towel and squeeze it really hard to get rid of as much excess liquid as possible without squashing the potatoes.

Add the squeezed potato/onion mixture to the egg mixture and add the grated butternut and soaked cranberries. Mix well.

Warm the oil in a frying pan. Meanwhile, make latkes from 2 tablespoons of mixture, shaping them with your hands into tightly compact disks squeezing out any remaining extra liquid.

Once the oil is hot,  gently put 4-5 latkes at a time into the pan. Do not overcrowd them or the oil temperature will fall and they’ll be soggy. Fry each side over medium-high heat for 2-3 minutes until golden. Turn them just once as they are delicate.

Place a wire rack or sieve near the frying pan and place a sheet or two or kitchen paper underneath to catch the excess oil.

Drain the latkes with a slotted spoon over the rack or sieve and then transfer over another plate covered with paper towel. 

Fry the remaining latkes in batches and serve hot or warm on their own or dipped in sour cream.

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