I did it. I made a “to do” list. I made an hourly schedule designed to accomplish all the things on my list.
I really, really wanted to do another super nice thing for my Kosher Everyday fans. For todays post, I wanted to put together a recipe video that was incredibly easy to follow. Fun music, simple visual directions. No problem. I had it slotted between 10:30am and 12:00pm on my master schedule.
“No good deed goes unpunished”
In my infinite wisdom, I decided to use a brand spankin new video editor. You can already see where this is going . I downloaded a trial version, learned how to use the trial version, found some problems with the trial version, emailed back and forth with customer support, downloaded a different brand trial editor, didn’t like that editor, finally went back to the original editor trial, bought the license key, then punted.
However, on the plus side, I also emailed the Maccabeats yesterday. Yes, the Maccabeats. I got 100% authorization to use their song in this video, which in my humble opinion is icing on the cake. Thank you Maccabeats!!! You rock!!
So back to the timely schedule. It didn’t happen. In the interest of trying to adhere to the schedule I’m going to cut this short and give you not one, but two recipes in this post – and a VIDEO!
And now for the SQUASHKES!!!
PrintSquashkes with Apples & Raisins
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 16 1x
Description
A sweet and savory latke recipe with butternut squash, apples, raisins and more. Dear Husband called the squash latkes “Squashkes” and the rest is history.
Ingredients
- 5 cups shredded butternut squash (1 medium or 1/2 super large)
- 1 cup shredded apple (1 medium)
- 2 tsp lemon juice
- 1/4 cup brown sugar (optional)
- 2 large eggs
- 1/2 cup scallions, thinly sliced (2 scallions)
- 1 tsp salt
- 1/2 tsp black pepper
- 2/3 cup flour (can be gluten free)
- peanut or canola oil for frying
Instructions
- In a small bowl combine the apples and the lemon juice.
- In a large bowl mix the apples, squash, (brown sugar), and eggs. Mix until thoroughly combined. Add the flour, salt and black pepper. Mix until thoroughly combined. Stir in the raisins and scallions.
- In a large skillet, heat the oil over medium/high heat. When a small piece of latke batter sizzles in the oil, the oil is ready for frying. Scoop latkes into the pan. You can turn the heat down to medium if necessary. When the latkes are golden brown on the bottom, flip them and repeat with the second side. Repeat with the remaining latke batter. Serve hot!
Notes
- These can be made with gluten free flour.
- The brown sugar is optional. I don’t normally add it, but if you like a little sweeter latke you can add it.
Nutrition
- Serving Size: 4
Simple Squashke Latkes
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 16 1x
Description
When making the first original batch of Squashkes, I only used half of the massive butternut squash I had. I decided to make Simple Squashkes out of the rest. Don’t worry if you have a little more or a little less squash than the recipe states. It will turn out fine. Mine did – it was a Chanukah miracle!
Ingredients
- 5 cups butternut squash, shredded (about 1/2 of a large squash)
- 2 large eggs
- 2/3 cup flour (can be gluten free)
- 1 tsp salt
- 1/2 teaspoon black pepper
- 1 cup raisins (optional)
- peanut or canola oil for frying
Instructions
- Combine the squash and eggs in a large bowl. Stir in the flour, salt and pepper until combined. Fold in the raisins.
- In a large skillet, heat the oil over medium/high heat. When a small piece of latke batter sizzles in the oil, the oil is ready for frying. Scoop latkes into the pan. You can turn the heat down to medium if necessary. When the latkes are golden brown on the bottom, flip them and repeat with the second side. Repeat with the remaining latke batter. Serve hot!
Notes
- This recipe can be made with gluten free flour.
Nutrition
- Serving Size: 4
Michelle Catallo says
Delicious ~ I have a squash on my counter ready to go for this!
Sharon Matten says
Awesome! Let me know how it turns out!!!
Michelle says
What can I use in place of eggs?
Sharon Matten says
I did a search (I didn’t know off hand) and found this link: http://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs From the website Sheknows.com .
The substitution that I probably would use is: Whisk together 2 tablespoons of water, 1 teaspoon of oil (like corn or vegetable oil) and 2 teaspoons of baking powder. Please let me know how yours turn out. If anyone else has any suggestions please let us know. All the best, Sharon
Sherrra says
I am so excited to try this recipe, I can’t eat potatoes and was wondering what would work instead. I think I will leave out the raisins, I’m hoping for a more “traditional” taste. I’ll let you know how it goes.
Sherra says
I just made the simple recipe without the raisins and they came out excellent. I added applesauce for a taste I haven’t been able to enjoy for years!
Sharon Matten says
Woot!! That’s what I’m talking about. Nicely done – thanks for adding it to the comments. Now everyone has a new variation thanks to you!!! Please keep the suggestions coming, and if you have a picture post it on my Kosher Everyday Facebook page so we can all ooh and ahh about your fabulous culinary expertise!! Happy Chanukah!
Sherra says
Back for my second year of these! Nice not to have to feel lft out