Hannukah is usually all about the latkes, but those flour-y fried carb suckers are far from healthy. I know, it is tradition to have latkes in celebration of the holiday, so the challenge to make a healthy latke was one I was willing to take on!
Traditionally, latkes are not a simple thing to make. You have to shred the potatoes, onions, etc. fry them without crowding the pan, etc, so I will be forthright in saying, that while these latkes are healthier, and you don't have to spend all that time frying them individually (as these are baked), they are still a timely task. That being said, they are super yummy and use one of my favorite potato swaps- Butternut Squash!
To make Tiny Tummy's Squashka Latkes, you will need:
1 Large Butternut Squash Peeled
1 T garlic powder
1 T onion powder
1 egg or the equivalent of 2 egg whites
optional: a few tablespoons of coconut flour to help them hold together
First, preheat your oven to 400. You will need a food processor with a shredding attachment. Alternatively, you can use a peeler and shred the squash that way, but that will take a long time. (You've been warned!) If you're using a food processor, add the squash and onion in chunks until you have a gigantic bowl of what looks like coleslaw mix comprised of your squash and onion mix. Then, add spices and onions and mix everything in a bowl. At this point, line a few pans with parchment paper, form the squashkas into patties, and bake for as long as it takes for the squashkas to soften. I baked mine for about 25 minutes on each side, and flipped halfway through (50 minutes total)
Note: If you find that your patties don't stick well, add the coconut flour before baking!