"One of the most fun parts of the Jewish holiday of Hanukkah is that you have eight nights to enjoy a wide variety of different dishes. Among the many Hanukkah foods from around the world, one common thread is that they are traditionally prepared by frying. With oil being a universal theme of the winter holiday, this opens up plenty of possibilities for new twists on old customs."
"Start by peeling and removing the seeds from your squash and then using a food processor or grater to break it into shreds or smaller pieces, making sure to wring out any excess moisture. Combine this with a beaten egg and flour to bind the mixture together and give it a pancake-like texture. Add onions and season with salt and pepper before carefully frying your latkes in a pan with a high smoke point oil such as canola, vegetable, or peanut."
Hanukkah meals commonly feature fried foods and oil as a symbolic ingredient. Butternut squash serves as a seasonal substitute for potatoes in latkes, offering a slightly sweeter flavor profile. Preparation mirrors classic latke technique: peel and seed the squash, shred it with a food processor or grater, and thoroughly wring out excess moisture. Mix the shredded squash with a beaten egg and flour to bind, add onions, salt, and pepper, then fry in oil with a high smoke point such as canola, vegetable, or peanut. Traditional condiments like sour cream or applesauce complement squash latkes, and creative seasonings can personalize the dish.
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