Butternut Squash Latkes

Smoked salmon pairs well with this gluten-free version.

“Elevate your latke by adding in butternut squash, rich in vitamin C, E, and potassium,” says New York City-based chef Ashton Keefe. “They’re perfect for serving with fresh fall fruit.” 

Yields 12 latkes

Also in this series: Chicken Soup Latke and Sunchoke Latkes


  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt, plus more to finish
  • 2 eggs
  • 1 ½-pound butternut squash, skin and seeds removed
  • 1 russet potato, peeled
  • 2 tablespoons potato flour
  • 4 tablespoons extra virgin olive oil

Optional Toppings

  • 1 cup Greek yogurt
  • 1 apple, thinly sliced on a mandolin
  • Smoked salmon
  • Chives


  1. In a large bowl, whisk together shallot, mustard, salt, and eggs.
  2. Using a box grater or food processor with a grate attachment, shred squash and potatoes and add to the bowl. Add in the potato flour and mix well.
  3. In a large skillet, heat two tablespoons of olive oil over medium-high heat. Working in three batches, adding more olive oil as needed, place four ¼-cup scoops of the latke mixture in the skillet, searing for three to four minutes per side until golden brown.
  4. Remove from heat and place on a sheet tray lined with a wire rack or paper towels to absorb excess oil. Season with salt.


  1. Top with yogurt, sliced apple, smoked salmon, and chives.

photo by Ashton Keefe