Squash and Apple Griddle Cakes
These potato latke impostors are extremely delicious and will happily join any main dish on a fall or winter menu. Even if you’re a true latke enthusiast, you’ll love these too.
- 2 cups peeled and grated squash butternut, acorn or kabocha
- 1 medium apple peeled and grated
- 2 eggs beaten
- 2 tbsp grated onion
- 1 tsp fine sea salt
- 1/2 tsp pepper
- 2-3 tbsp flour any kind
- Coconut avocado or grapeseed oil for frying
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Stir together together squash, apple, eggs, onion, salt and pepper in a large bowl. Add enough flour to bind batter, but still keeping loose (start with 2 tbsp first).
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Coat bottom of large non stick or cast-iron pan with oil and heat over medium.
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Scoop out about 1/4 cup of the squash mixture into the pan, lightly pressing down with back of a fork. Add two or three more to the pan, not over crowding, and cook until golden on the bottom, about three minutes. Flip and cook about 3 more minutes or until golden and cooked through.
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Remove from pan and transfer to paper towel lined plate. Repeat with the remaining squash mixture, adding more oil to pan as needed. Keep cakes in a warm oven until ready to serve. Leftovers can be refrigerated and warmed gently in a dry skillet next day.
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.