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Article: Butternut squash latkes

Butternut squash latkes

Butternut squash latkes

Butternut squash latkes: 
Hanukkah latkes 
🔸1 bag of frozen butternut squash/ sweet potatoes rice ( 340g, see notes ) 
🔸2 large eggs ( or 3 small ones ) 
🔸 3 tbs tahini ( any flavor ) 
🔸3TBS garbanzo flour or your fave flour  ( or 3tbs chia seeds or zen basil seeds ) 
Spices: sprinkle of salt, cumin, smoked paprika & white pepper. 
  1. Preheat oven to 375f 
  2. Take out your butternut rice out of the freezer and let it defrost in room temperature for a few minutes 
  3. In a large mixing bowl whisk the 2 eggs and sprinkle spices to your taste, mix well 
  4. Add 3TBS  of garbanzo flour or seeds or both and mix well 
  5. it’s time to add the butternut rice and mix it well, if need to adjust consistency add 1tbs of garbanzo flour
  6. Spray your parchment paper and it’s time to pour the batter into latkes, I used a spoon and ring mold for the round shape, but they will be beautiful even with just a spoon , bake for 7-8 minutes flip the latkes and bake for 5-7 minutes longer, they get beautiful golden crunch 👌🏻 
  7. I love serving it with labane cheese and a sprinkle of smoked paprika on top, drizzle some fresh olive oil and garnish with fresh parsley, or the most simple and delicious in tahini dip, happy Hanukkah 👩🏻‍🍳 
Notes : 
  • I used a frozen mix of butternut squash rice, the recipe will work with any frozen one ( cauliflower or broccoli, sweet potatoes rice etc as long as it’s frozen ) but it’s important to use the frozen one !! 
  • Topping are endless from spicy guacamole to my curry tahini or my vegan goddess dressing 🤪 just go with your favorite , enjoy! 
* note : if you add chia / zen basil seeds let them set the batter and soak for 5-7 min before you start to scoop your latkes , game changer ! 

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