Description

These Butternut Squash Latkes are a nightshade-free take on classic potato pancakes. They’re so quick to come together, can be baked or fried and are AIP, paleo and vegan.

Ingredients

Scale

Latkes

6 cups spiralized butternut squash (~ the neck of 1 large butternut squash)
2 TBSP olive oil
1.5 tsp garlic powder
1/2 tsp onion powder
3/4 tsp sea salt
1/4 cup tapioca flour
chives (for garnishing)

Sour “Cream”

1/2 cup plain, unsweetened coconut yogurt
1/4 tsp sea salt
1 TBSP lemon juice
1 tsp apple cider vinegar

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Instructions

Preheat oven to 375F and line a large baking sheet with parchment paper.
Spiralize the neck of one large butternut squash and place into a large bowl along with olive oil, garlic powder, onion powder, sea salt and tapioca starch. Use your hands to combine all the ingredients.
Use your hands to form the
mixture into small latkes ~ 2 inches wide and place onto the parchment-lined baking sheet. Press each latke down with the palm of your hand to flatten slightly. Don’t worry if they don’t seem to be sticking together at this point, they will come together as they bake.
Bake on the lower rack of your oven for 30 minutes, flipping once at the 20 minute mark.*
Serve with coconut sour “cream” and garnish with sliced chives.

Sour “Cream”

Combine coconut yogurt, salt, lemon juice and apple cider vinegar in a small bowl.

Notes

* You can also pan fry these on medium heat in a cast iron skillet with 2 TBSP of olive oil. Cook 4 mins per side or until nice and brown. The latkes won’t be super crispy but will be much more so if pan fried than baked.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Sides