Lighten up your hanukkah latkes and simplify the process of cooking them with this baked butternut squash fritters recipe. Instead of potatoes, this gluten free butternut squash latke recipe uses freshly grated squash. It can be portioned into individual butternut squash patties or one giant latke.
Butternut squash fritters
Take a break from fried potatoes this Chanukah season. Instead, you can switch up your latke game with some new shredded vegetable ideas, like this butternut fritters recipe.
This recipe combines butternut squash with nutritional yeast. It makes a delicious new latke combination. Similar in flavor to this vegan butternut squash side dish too.
Easy baked latke
What’s great about this recipe is that you do not need to portion and fry them in batches to cook. You can either bake individual butternut squash patties or form the entire recipe into one very large latke.
Bake it in the oven on a pizza stone. Flip it. Then slice and serve. Perfect for the lazy latke lover.
Or fry it!
Sure you can stick to the traditional way to cook latkes too. Heat some oil in a pan and fry scoops of the the butternut squash latkes (about 2 tablespoons) until the squash fritters are golden on each side.
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Ingredients
- grated or shredded butternut squash
- yellow onion – minced
- large eggs & oil (I use olive oil)
- rolled oats ground into a flour
- seasonings: nutritional yeast & black pepper
How to make Butternut Squash Latkes
- Start by using a large food processor to prepare the ingredients. You’ll need the s-blade to turn the oatmeal into oat flour and the shredding blade to grate the butternut squash. Both can be prepared in advance.
- Mix together all the ingredients.
- Shape into one giant latke or individual smaller ones and bake.
Watch How To Make Butternut Squash Latkes
Gluten free latke recipe
Instead of adding matzah meal or bread crumbs to the mixture, we’re using oat flour to keep this recipe gluten free. This can be purchased or you can grind it up yourself out of gluten free rolled oats.
Homemade oat flour
Attach the S-blade onto your food processor. Add in rolled oats and blend into a powder. One cup of rolled oats will yield approximately one cup of oat flour.
If your oats are mixing around the food processer, there might be too much empty space. Either switch to a smaller machine or add more oats. You can always keep a larger batch of oat flour on hand to use in other recipes.
Recipe Tip: Make the oat flour before shredding the butternut squash.
Shredded butternut squash
Shredding butternut squash is easier than you think. It just takes a few steps and some kitchen tools.
Start by using a Y peeler to remove the outer peel. Cut off the stem and slice in half. Remove the seeds inside (save them to roast later).
Then cut the squash into piece that will fit into the tube of your food processor. Attach the shredding blade to your machine and pass the squash through to shred.
More healthy butternut squash recipes
Favorite Way to Season A Vegan Butternut Squash Side Dish
Citrus Quinoa Salad & National Nutrition Month
FAQS & TIPS
A 2½ pound butternut squash will yield approximately 8 cups of shredded squash. That’s enough to double this recipe.
Both the oat flour and butternut squash can be made ahead of time.
Store the oat flour in an air tight container, unrefrigerated for up to 3 months.
Transfer the grated squash to a zip-top bag, keep refrigerated for about 3-5 days. Unused whole squash can be saved for another recipe. Leftover shredded pieces can be frozen.
More Chanukah recipes to try
If you’ve reached your latke limit, try these other holiday recipes.
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Butternut squash latkes recipe
Baked Butternut Squash Fritters (Latkes)
Lightened up your latkes with a baked butternut squash version.
Ingredients
- 4 cups (460 grams) grated butternut squash
- ½ small onion, minced (=½ cup or 64 grams)
- 2 large eggs
- 2 tablespoons oil + more to coat pan
- ½ cup (61 grams) oat flour
- 1 tablespoon nutritional yeast
- ½ teaspoon ground black pepper
Instructions
Prepare the Mixture
- Preheat oven to 400°F. If using a pizza stone, place it in the oven to preheat.
- Add all of the ingredients into a large bowl. Mix well to combine.
To Make Individual Latkes:
- Spread a thin layer of olive oil onto a large baking tray*.
- Use a cookie scoop (medium) to portion the butternut squash mixture into 1½ tablespoon sized latkes. Flatten slightly as you add them to the pan.
- Bake in a preheated 400°F oven for ~35 minutes. Flip and cook an additional 5-15 minutes.
To Bake One Giant Latke:
On a Sheet Pan
- Line a sheet pan with parchment paper.
- Add mixture to the pan and spread out in an even layer.
- Bake for 35-45 minutes. The edges will begin to get brown and crispy. Flip & continue baking for another 15-20 minutes.
- Use a pizza wheel to slice, serve warm.
On Pizza Stone
- Preheat the pizza stone at the beginning of the recipe
- Cut a piece of parchment paper large enough to fit on the pizza stone with a little overhang*. Place the butternut squash mixture on the center of the paper. Spread and flatten the mixture to an even circular layer. Carefully remove stone from the oven. Place the parchment paper on the stone and return to the oven.
- Bake for 35-45 minutes.
- Remove the pizza stone from the oven. Carefully slide the parchment paper and latke off the stone onto a flat surface. Place the stone on top of the latke. Holding the stone and parchment paper with 2 hands, invert the latke back onto the pizza stone. Discard the paper. Return to the oven for an additional 15-20 minutes.
- Use a pizza wheel to slice, serve warm.
Notes
Using a Pizza Stone
You can also bake the individual latkes on a pre-heated pizza stone. Skip adding the oil and use a piece of parchment paper instead.
Invert the latke
If the parchment paper overhangs off the side of the pizza stone you can use this to flip the latke. Otherwise you will need to use a flat surface that can be lifted, such as a cutting board or baking tray.
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Nutrition Information:
Yield: 8 Serving Size: ⅛ large latke or 4 pattiesAmount Per Serving: Calories: 124Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 23mgCarbohydrates: 18gFiber: 4gSugar: 2gProtein: 4g
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